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An award-winning semi-soft, mould-ripened, cheese made by The Northumberland Cheese Company near Seaton Burn, with Jersey milk & vegetable rennet. It is a revival of an old traditional cheese, now made again (after an absence of 105 years) by cheesemaker Mark Robertson. It’s an excellent, but rich, eating cheese – in the style of a young Camembert - and can also be recommended for making Cauliflower Cheese.
Cheeses are made in 1.25kg rounds. 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.

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