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a well-versed cheesemonger
Our typical profile is creamy with a degree of chewiness in texture
Fresh and elegant with crisp green apple
and Danielle Freer
I’ll also give a short talk about the judging
Ashcombe Sheeps' milk a well-versed cheesemongerAshcombe features a striking line of wood ash running through the centre of the cheese. The cheese is washed in brine daily for 5 weeks to develop a bright terracotta rind. Devilishly and deceptively morerish. On the first bite, you would not be remiss to have underestimated this cheese, that is until you notice that your hand is gravitating towards another piece, and then another. The flavour then builds, becoming rich with subtleties of white meat
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