A cheese with bright and grassy flavours through to savoury, brothy, and almost Parmesan-like, depending on the batch. It has a firm and smooth texture, similar to that of Cheddar. Producer Maggie Maxwell uses still-warm milk from a single milking of her brother’s cows to make each batch. She believes that this freshness of raw milk is key to the quality of her cheese.
Made with raw cow's milk and animal rennet in Wooler, Northumberland.
