Hand-made on the farm at Ponsanooth in South West Cornwall using pasteurised milk from a mixed herd of Ayrshire, Jersey and Fresian cows. The cows are out to pasture all the year round feeding on lush green grass and essential nutrients.
Made with traditional rennet. The cheese is aged for between 16 & 18 months Giving a hard, nutty cheese similar in style to Gruyere or Comte. Past/NV
A fresh, clean taste. The distinct wild garlic throughout creates a familiar yet subtle flavour.
The nettle covering produces a distinctive rind and gives a unique flavour to this young cheese that is creamy under the crust yet firm and slightly crumbly in the centre.
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