CHILCOTE

STATFOLD, STAFFORDSHIRE

UNPASTEURISED

TRADITIONAL RENNET

This new cheese from the Innes cheesemakers has taken notes from French cheesemaking. The addition of penicillium candidum to the curds allows a slower development of the rind, blooming as it loses water content, creating an ideal interior, with a breakdown just under the rind and a fudgy centre. Our high-humidity maturing rooms are crucial for this cheese, encouraging the perfect maturation. The flavour on the palate is rich and dense, low in salt and high in sweetness, with a delicate earthiness coming through the bloomy rind.