Yarlington

Yarlington is the result of a collaboration between cheesemaker David Jowett, cider maker Tom Oliver and Cellarman Sam. The cheese is comparable to a Reblechon 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. Yarlington is made at King Stone Dairy, Manor Farm, Chedworth in Gloucestershire.

Minimum weight: 220g

Contains: Organic Cows Milk, salt, traditional rennet, cider (contains sulphates).