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An award-winning hard ewes' milk cheese, made by Nick Hodgetts at Whittington in Worcestershire, using unpasteurised milk and vegetarian rennet.
Cheeses have a butterscotch taste and hint of herbs, and after making are matured for at least 16 weeks. They have fat content of 50%, and are made in 200gr & 1.5kg truckles + 2.3kg. wheels.
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.