Burford
A gorgeous semi-hard Alpine-style recipe cheese with a washed rind made by David Jowett and his small team on Manor Farm in Gloucestershire. The farm operates on regenerative principles, aiming to improve the quality of the land through carefully controlled grazing.
Burford is sweet, nutty, buttery with a pleasingly bouncy texture and notes of pineapple. A phenomenal table cheese, or a brilliant option for melting.
Pasteurised cow’s milk using traditional rennet, washed rind
A gorgeous semi-hard Alpine-style recipe cheese with a washed rind made by David Jowett and his small team on Manor Farm in Gloucestershire. The farm operates on regenerative principles, aiming to improve the quality of the land through carefully controlled grazing.
Burford is sweet, nutty, buttery with a pleasingly bouncy texture and notes of pineapple. A phenomenal table cheese, or a brilliant option for melting.
Pasteurised cow’s milk using traditional rennet, washed rind
A gorgeous semi-hard Alpine-style recipe cheese with a washed rind made by David Jowett and his small team on Manor Farm in Gloucestershire. The farm operates on regenerative principles, aiming to improve the quality of the land through carefully controlled grazing.
Burford is sweet, nutty, buttery with a pleasingly bouncy texture and notes of pineapple. A phenomenal table cheese, or a brilliant option for melting.
Pasteurised cow’s milk using traditional rennet, washed rind
