David trained in culinary arts before cheese took him away from the kitchen. While on an internship at Ram Hall Farm, he enrolled to study for a one year diploma in dairying at the School of Artisan Food, where he studied the craft of farmhouse cheesemaking alongside other traditional food disciplines. His journey in cheese has taken him from co-managing a branch of Paxton & Whitfield to making cheese at Berkswell, the Welbeck Estate (Stichelton), the Cellars at Jasper Hill Farm in Vermont, USA, Neal’s Yard Dairy in London, and then two years as a head cheesemaker at Gorsehill Abbey Farm, Worcestershire, before embarking on Rollright in 2015
A British take on a proper rustic French Tomme. a stunning collection of native yeast and moulds peppered across the surface, this diverse microflora has two jobs. Firstly, creating a gorgeous mushroom woodland aroma, and secondly, creating a crucial part in imparting Moreton's unique flavours. The cheese on the palate is smooth, and the taste is seriously rich and savoury with an interesting pivot, to a clever clean seltzer note.
Manor Farm is an organic dairy farm with around 250 British Friesian and Dairy Shorthorn cows on diverse herbal pasture
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!
|Age||8 - 12 weeks|
|Country Of Origin||British Isles - Chedworth
|Region||The Cotswolds Chedworth
|Strength Of Cheese||Good Flavour|
|Style Of Cheese||Hard|