Pasteurised Cow's Milk
Antony Curnow and David Jowett are part of the new wave of young cheesemakers producing what will become classic regional cheeses of the future. This washed rind has a tender pink/apricot rind with a gentle gamey aroma. The rich buttery cheese has the nutty boskiness of styles like Reblochon or a mild Munster. The farm has a mixed selection of cattle but a large proportion are Swiss Brown — an ancient breed from the Swiss Alps whose milk is ideally suited for cheesemaking.
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