Hand-made by Jonny & Dulcie Cricklemore, the family use only gravity-fed milk to protect the fragile fat globules in the milk during production, with no pumps at any stage. The curds are carefully hand-ladled into large round moulds, using traditional pelle-a-brie ladles, the young cheeses are hand salted and aged for up to eight weeks in a humid cave-like environment to allow the flavours to develop. The cheese has a great depth of flavour and a lovely golden hue to the rich paste. One of our current favourite cheeses

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!