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A semi-hard sheeps milk cheese, made by Victoria Tag at Hurst Farm Cheeses at Crocham Hill in Kent using unpasteurised milk and vegetarian rennet.
The cheese is based on an old Wensleydale recipe, and is crumbly with a slightly caramel flavour and peppery aftertaste. Cheeses are made in 2.5 2.7kg rounds. For more information contact Victoria Tagg, Hurst Farm, Dairy Lane, Crockham Hill, Kent, TN8 6RA Tel: 01732-866 516