The farm grows their own artichoke thistles to curdle the milk, giving this fresh frothy curd cheese a superb 'herbal' zing to the flavours. This process of curdling has been used for centuries in Spain and Portugal, but it's a relatively new process in Britain, making these flavours quite unique. The cheese arrives here just one to two days after being transformed from the raw farm milk and is exceptional as a savoury or sweet ingredient. The lightness is so enjoyable!
Due to seasonality we may not always have this cheese in stock.