A fresh lactic cheese made by scooping the uncut curd into moulds and left to drain under its own weight for 36 hours.
It is then hand salted, chilled and can be sold four days after making.
The resulting cheese is moist with a delicate lemony freshness. It can be left to mature for up to three weeks which will further develop its creamy texture.
Winner of a Gold Medal at both The World Cheese and the Taste of the West Awards in 2008.
