Based on a recipe Tyn Gryg – a Welsh hard cheese – made by Dougal Campbell. The chalky soil where the cattle graze gives the Poacher its distinctive savoury acidity, but with a richness from the Holstein milk. The specially-selected Double Barrel cheeses are few and far between, with flavour profiles quite unlike the usual Poacher. Deep pungent pineapple notes distinguish it from other cheddars, and are present due to the plasticote on the rind, which seals the cheese more tightly and completely than cloth, pushing the maturation into comparability with the cooked pressed mountain cheeses of the Alps. A very forward-thinking cheese.