Yarlington is the result of a collaboration between cheesemaker David Jowett at King Stone Dairy in Gloucestershire, cider maker Tom Oliver and Cellarman Sam. The cheese is comparable to a Reblochon in terms of the make process.
The rind is washed four times in a brine solution and then twice in a brine/cider wash to finish. The addition of Yarlington cider from Tom encourages the bacteria on the rind to fully express themselves whilst the alcohol rounds off any rogue elements giving the cheese a complex, robust but above all sophisticated finish.
Yarlington itself is named after Yarlington Mill in Somerset, the home of the first example of the Yarlington Mill apple, now one of the cornerstones of British Cider making.
Minimum weight: 220g
Contains: cows milk, salt, animal rennet, cider, starter cultures.
For allergens, see info in bold.
Yarlington is the result of a collaboration between cheesemaker David Jowett at King Stone Dairy in Gloucestershire, cider maker Tom Oliver and Cellarman Sam. The cheese is comparable to a Reblochon in terms of the make process.
The rind is washed four times in a brine solution and then twice in a brine/cider wash to finish. The addition of Yarlington cider from Tom encourages the bacteria on the rind to fully express themselves whilst the alcohol rounds off any rogue elements giving the cheese a complex, robust but above all sophisticated finish.
Yarlington itself is named after Yarlington Mill in Somerset, the home of the first example of the Yarlington Mill apple, now one of the cornerstones of British Cider making.
Minimum weight: 220g
Contains: cows milk, salt, animal rennet, cider, starter cultures.
For allergens, see info in bold.
