OXFORDSHIRE, PASTEURISED, TRADITIONAL RENNET

Produced at Nettlebed Creamery by Rose Grimond. Made from certified organic milk taken from a herd of crossed Montbeliarde, Swedish Red & Holstein Friesians. A triple cream based on northern French cheeses like Brillat Savarin or Chaource, the pate is dense and rich with a mouthfeel not unlike butter. The flavours open with hints of yoghurt & grassy sweetness, deepening into toasty notes. The aromas are quite earthy. Light blooming moulds over the rind lend a hint of white mushroom, rounding out the edges of cream.

This cheese would be delicious served with our House Champagne or Anne-Sophie Roussette wine from the Savoie.