|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.|