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An award-winning cheese, made with pasteurised cows' milk and vegetarian rennet by Ansteys of Worcester.
Cheeses have a crumbly texture, an excellent sharp flavour and are coloured slightly using annatto.
The cheese is based on the dairies recipe for their 'Old Worcester White' cheese, and so called because many processes in the cheese making are doubled the curd is initially cut much smaller, then scalded to a higher temperature, before being cut into blocks twice and milled twice.
Cheeses are made in 450gr and 3.5kg truckes, which are matured for 6 months. For more information see www.ansteys.com (http://www.ansteys.com/)