A well-rounded cheese with good depth of flavour. Whilst not strongly acidic it has a depth arising from the 12-month maturing. The flavour is rich, nutty, savoury and smooth. Made with pasteurised cows milk and animal rennet.
Made by Catherine Mead and Dane Hopkins at Lynher Dairies near Truro, West Cornwall. The make is inspired by Gouda and the use of Alpine style starter cultures encourage the sweet, bright and nutty flavours to come through.