Witheridge (organic) 250g
£12.25
20 in stock
Witherage in Hay – Made by Rose Grimmond in Oxfordshire
An alpine style hard cheese made at Nettlebed Creamery near Henley, using pasteurised but unhomogenised milk, which is key to her 3 cheeses made on site. Rose even grows the hay she rolls the Witheridge cheeses in herself. Ageing Witheridge in hay develops a light, fruity flavour to the cheese, which varies from year to year depending on what flowers and grasses have grown in the hay field. A local favourite and with just 22 miles between cow, creamery and No2 Pound Street this super local cheese is great for reducing your food miles and supporting two local businesses at the same time.
| Cheese make |
Semi-Hard |
|---|---|
| Cheese post make |
Rind Washed |
| Milk type |
Cow |
| Strength |
4 |
| County |
Oxfordshire |
| Pasteurisation |
Pasteurised |
| Organic |
Yes |
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St Jude
St Jude – Made by Julie Cheyney in Bungay, Sulfolk
A lactic style cheese with a wrinkled, mould ripened rind & a smooth paste. Usually eaten between 2-5 weeks old. St. Jude develops from a young, fresh & creamy cheese to more complex flavour leaning towards a buttery, vegetal & grassy profile in the winter when the cows are out to pasture.
