Milk: Pasteurised cow’s milk from own herd
Texture: Natural rind, grey and dusty appearance. Semi-hard,
yellow paste with small air holes. Discernable chalkiness
towards the centre of the paste. Fully ripened cheeses
will be broken down all the way through.
Flavour: Mild and buttery, with notes of earth and cellar coming
through from the rind.
Age: Fully mature at 9 months
Pairings: Pinot Noir; Viognier.
Rennet: Vegetarian
Format: 1.7kg, 350g