Matured for 3-4 years, this stunning cheese was borne out of a surplus of milk in lockdown. The end result is a rich, crunchy, sweet and sharp cheese that is a cross between the original Poacher recipe and a parmesan. It’s perfect as a table cheese or grated onto your dishes.
Unpasteurised cow’s milk using traditional rennet.
Matured for 3-4 years, this stunning cheese was borne out of a surplus of milk in lockdown. The end result is a rich, crunchy, sweet and sharp cheese that is a cross between the original Poacher recipe and a parmesan. It’s perfect as a table cheese or grated onto your dishes.
Unpasteurised cow’s milk using traditional rennet.
