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Eggleston is a small, soft cheese with an orange, delicate rind and a gently ripening centre made by Jake Goldstein in Welbeck.
The cheese is named for William Eggleston, a Nottinghamshire farmer who lost his life during the 1766 Cheese Riot. He wasn’t part of the violence, just caught in the middle while trying to protect his own goods.
When young, Eggleston is firm and fresh, with clean, bright flavours of lemon zest, crisp apple, and cultured cream. As it matures, the edges begin to soften, revealing a rich, spoonable layer beneath the surface. The flavour deepens too, bringing ripe pear, sweet butter, and a hint of damp straw.
The rind is thin and lightly wrinkled, with warm golden tones that grow more pronounced over time. It has a fine, velvety feel and a bloom that speaks of careful handling and slow ripening.
Ingredients: unpasteurised cow’s milk, rennet, salt, annatto and starter cultures.
Eggleston is a small, soft cheese with an orange, delicate rind and a gently ripening centre made by Jake Goldstein in Welbeck.
The cheese is named for William Eggleston, a Nottinghamshire farmer who lost his life during the 1766 Cheese Riot. He wasn’t part of the violence, just caught in the middle while trying to protect his own goods.
When young, Eggleston is firm and fresh, with clean, bright flavours of lemon zest, crisp apple, and cultured cream. As it matures, the edges begin to soften, revealing a rich, spoonable layer beneath the surface. The flavour deepens too, bringing ripe pear, sweet butter, and a hint of damp straw.
The rind is thin and lightly wrinkled, with warm golden tones that grow more pronounced over time. It has a fine, velvety feel and a bloom that speaks of careful handling and slow ripening.
Ingredients: unpasteurised cow’s milk, rennet, salt, annatto and starter cultures.
