ST HELENA
BUNGAY, SUFFOLK, ENGLAND. UNPASTEURISED COW'S MILK. TRADITIONAL RENNET.
Blake Bowden has been working with Julie Cheyne at Whitewood Dairy since 2018 and developed this beautiful, delicate and approachable take on the Auvergne classic St. Nectaire. Using the raw milk from Fen Farm’s Montbéliarde cows and lightly washing the rind the gentle milky flavours ring true. The taste is mild, but so moreish offering fresh flower, grass, milky and creamy notes that lingers pleasantly. Uncooked and lightly pressed curds in the mould give this cheese a beautiful bouncy texture that is soft yet robust.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
ST HELENA
ST HELENA
BUNGAY, SUFFOLK, ENGLAND. UNPASTEURISED COW'S MILK. TRADITIONAL RENNET.
Blake Bowden has been working with Julie Cheyne at Whitewood Dairy since 2018 and developed this beautiful, delicate and approachable take on the Auvergne classic St. Nectaire. Using the raw milk from Fen Farm’s Montbéliarde cows and lightly washing the rind the gentle milky flavours ring true. The taste is mild, but so moreish offering fresh flower, grass, milky and creamy notes that lingers pleasantly. Uncooked and lightly pressed curds in the mould give this cheese a beautiful bouncy texture that is soft yet robust.
Original: $16.56
-65%$16.56
$5.80Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
BUNGAY, SUFFOLK, ENGLAND. UNPASTEURISED COW'S MILK. TRADITIONAL RENNET.
Blake Bowden has been working with Julie Cheyne at Whitewood Dairy since 2018 and developed this beautiful, delicate and approachable take on the Auvergne classic St. Nectaire. Using the raw milk from Fen Farm’s Montbéliarde cows and lightly washing the rind the gentle milky flavours ring true. The taste is mild, but so moreish offering fresh flower, grass, milky and creamy notes that lingers pleasantly. Uncooked and lightly pressed curds in the mould give this cheese a beautiful bouncy texture that is soft yet robust.
