Full flavoured hard cheese matured for 4- months minimum.The flavour is half way between a Caerphilly and a Cheddar, full, rounded, creamy, getting sweeter and more tangy with age. Buttery shortbread notes with a long finish.
Made with unpasteurised milk from a farm local to the dairy and vegetarian rennet. Cheese batches are small and very much hand made, pressed in a traditional cast iron cheese press for 2 days before being placed in the maturing room.
The original 1917 recipe was found by a staff member in their grandmothers attic and was resurrected by us in 1996. It is a simple smallholder cheese and was intended to be made when excess milk was produced on the farm. Only matured for 2 months in those days it was then taken off to the local buttermarket to sell.
Raw Milk from the grass-fed cows of Mark James - Broadfield Court Farm, Bodenham and Colin Wall - Grove farm, Brimfield
Pre-packed into blocks of approximately 200g
At Monkland we make farmhouse cheese by hand, full of Herefordshire flavour.
These cheeses are made to traditional recipes then matured for peak flavour & condition. Each small-scale batch is carefully crafted to ensure consistent quality
