Naturally rinded brine-washed British Friesian cow’s milk cheese aged for two to four months. We use the same starter culture as in our Bowyer’s brie-style cheese. This gives a slight sweetness to balance its tang.
A children’s favourite with plenty to keep the adults interested.
Home to the award-winning Ashmore Farmhouse and Kelly’s Canterbury Goat and a wide selection of other unpasteurised and pasteurised cheeses.
Time, dedication and a whole lot of love go into producing our cheeses the old-fashioned way, using locally sourced ingredients.
Recommended for the Canterbury Cobble - Cheesemakers of Canterbury
The most delicious produce from amazing, independent farms, dairies, and local suppliers