This website uses cookies

Cookies remember you so we can give you a better service online. By using this website or closing this message, you are agreeing to our Cookies noticeClose
Skip to content
« back to encyclopedia search results


An award-winning type of cheese produced by the Reed family, in Richmond, North Yorkshire, using pasteurised cows milk, and a recipe dating back many centuries. 

Cheeses are matured for 3-4 weeks and are creamy in colour – with a light open texture. They are finished in cream wax. For more information see (

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.

Reviews / Comments

Not yet reviewed

Be the first to add a review