Producers of two thermophilic (Swiss-style) cheeses, using unpasteurised summer milk from small local herds, that graze on the surrounding pastures of wild grasses and heather.
Their cheeses are called Desmond and Gabriel - the former a hard and piquant cheese with a pleasantly sharp aftertaste. It's ideal as a table cheese, or for cooking or fondues.
The latter is an extra-hard cheese, with a flavour of hazelnuts and an aromatic aftertaste. The makers say it combines excellently with Pinot Gris or Gewurzstraminer.
Both are matured over many months - the youngest being released after 10 months; a premium being added as cheeses age further.
- Open: Collection by arrangement