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A cheese made by The Monkland Cheese Dairy of Leominster in Herefordshire, from a re-discovered 1918 recipe. Unpasteurised cows' milk is used. The cheese is then brine-bathed before being left to mature for about four months. It's also made by Karen Hindle, of the Mousetrap Cheese Shop of Ludlow. In flavour and texture, it's between Cheddar and Caerphilly.