Raw Milk from the grass-fed cows of Mark James - Broadfield Court Farm, Bodenham and Colin Wall - Grove farm, Brimfield.
Smoked by Black Mountain Smokery.
Full flavoured hard cheese matured for 4- months minimum. The flavour is somewhere between a Caerphilly and a Cheddar: Butter, shortbread, cream, getting sweeter and more tangy with age.
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 from Ellen Yeld, Chief Dairy Instructress for Herefordshire, was resurrected by Kass & Mark in 1996. It is a simple smallholder cheese and was intended to be made when excess milk was produced on the farm.
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
