West Country Cheddar meets Comté in this cheese, which typically boasts a smooth, densely creamy texture and flavours from rich and savoury to long and sweet. The Jones family didn't start making cheese until the 1990s, when Simon returned from agricultural college. Eager to turn his hand toward cheesemaking, he enlisted the help of renowned Welsh cheesemaker Dougal Campbell to develop a recipe that proved so popular that customers at the local cheese shop initially had to be rationed to quarter of a pound each.
Made with raw cow's milk and animal rennet in Alford, Lincolnshire.
