Burford

Burford is an alpine-style hard cheese with a washed rind, crafted from pasteurized organic cow's milk at King Stone Dairy in Chedworth, Gloucestershire. This cheese embodies the essence of high summer milk, offering deep, roasted flavours reminiscent of caramelized onions and roasted nuts, complemented by a subtle sweetness. Its texture is firm yet smooth and buttery, melting effortlessly on the palate. 

The milk used in Burford comes from Manor Farm's herd of Holstein Friesians and Shorthorns, grazing on diverse herbal pastures. Cheesemaker David Jowett employs traditional alpine techniques, including cooking the curd and washing the rind during maturation, to develop  Burford's distinctive nutty and slightly fruity flavour profile. 

Burford pairs well with crusty bread, nuts, and fruits like apples and pears. It complements dry white wines such as Chardonnay, light red wines, and crisp ciders. Its rich, nutty flavour also makes it suitable for grating over pasta, melting into sauces, or incorporating into baked dishes like tarts and gratins

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