Supple pale ivory coloured mountain cheese made from the raw milk of the morning and evening milkings separated by a layer of wood ash; which is said to aid digestion. The interior of the cheese is lightly strewn with small apertures, the finished cheese is given two surface saltings and rubbed twice a week in pure water for two months. As the cheese matures it becomes sweeter and stronger with the aging process.
Try with a fruity Norfolk wine.
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!