« back to encyclopedia search results
A hard unpasteurised sheeps" cheese, made by Mary Holbrook at Sleight Farm, Timsbury near Bath. It is fine-grained and Pecorino-like in hardness, but is packed full of flavours. Made between March and November, but is available all the year. See "Emlett"; "Feta"; "Little Ryding"; "Tymsboro"
If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.