A new ewe's milk cheese from Somerset's White Lake Cheese. Moulded into a truncated pyramid, the pate is springy and soft, with a melting quality on the palate. Dusted in a faint coating of ash, geotrichum and glaucum moulds grow on the rind, breaking down proteins and encouraging a silky creamy texture. On first taste notes of sweet cream emerge, followed by fresh cobnuts and a slight lanolin gaminess that deepens the complexity of this rather young cheese.

Please note all cheeses are hand-cut, therefore the weights listed are approximate. We work very hard to cut them as accurately as we can!

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