A creamy, white bloomy-rind cheese handmade on the farm by Jonny and the team, from our own raw Montbeliarde cows milk. It has a smooth silky texture and a golden curd, with long lasting warm earth, farmyard and mushroom flavours. The cheese is made by hand in small batches, very early in the morning so that we can use the raw milk still warm, straight from the cow at the perfect temperature for cheesemaking. The mould cultures are added to the warm morning’s milk and it is gently gravity fed into small vats just a few metres from the milking parlour, where the rennet is added. The curds are carefully hand-ladled into large moulds, using traditional pelle-a-brie ladles and the young cheeses are hand salted and then aged for up to 8 weeks in a cave-like environment.