Cow's cheese • Semi soft • British
£7.20 – £28.80
A russet pigmented washed rind with a warm buttery centre, intersected with a horizontal layer of ash. The paste; rich, creamy flavours with pleasant notes of sweet hazelnut and field mushroom. But why! See our additional info below!
Ashcombe is a new cheese from the skilled hands of David Jowett of Rollright fame at Kingstone Dairy. Their own interpretation on the French classic, Morbier. So, washed rind with a smooth, semi-firm paste and a line of wood ash running through the centre of the curd. Ashcombe’s name is a respectful tip of the hat to the exceptional local provenance of this product; ‘the coombes’ are the steep paddocks and a small woodland which the creamery overlooks, where the cows sometimes graze. The “ash” refers in part to the line of ash running through the cheese, and also to the ash trees which largely make up the woodland.
Made using singe herd, organic milk produced onsite by Manor Farm; the production of Ashcombe supports a world class, regenerative agricultural system. The herd, a mix of British Friesian and Dairy Shorthorns, graze deep rooted herbal lays, producing extraordinary milk for cheesemaking.