Raw Milk from the grass-fed cows of Mark James - Broadfield Court Farm, Bodenham and Colin Wall - Grove farm, Brimfield.
Shaped in a colander. The curds are drained and turned. The resulting form is brined overnight and then matured for between 4-8 weeks. This cheese has a light, crumbly texture and creamy, yet acidic flavour which shows off the lovely Herefordshire milk to full effect.
Zingy lactic notes with hay in the background.