Made by Uplands Dairy, with cheesemaker Andy Hatch allowing the herd (composed of cross-bred cattle unique to the farm) to graze only on fresh summer pastures, meaning the cheesemaking takes place only from June to October. The numbers of wheels vary year to year, dependent on weather patterns. A truly terroir-driven cheese, the taste profile is heavily influenced by the grasses on the farm, which are very lush and vibrant. Aged for twelve to eighteen months, the cheese has a nutty, butterscotch sweet overtone, with subtle hits of grassy citrus and pineapple. A good point of reference would be a Comté or high alpine Beaufort.