Aged for three months and made with unpasteurised cow’s milk by Paul and Sarah Appleby in Shrewsbury, England. Tangy and crumbly, the acidity in this cheese is balanced beautifully with salt and a hint of nutty flavour. The only farmhouse, raw milk Cheshire still in production.
£34.98 per kg
| Style of Cheese | Hard |
|---|---|
| Milk Variety | Cow |
| Rennet | Traditional |
| Country of Origin (Cheese) | England |
| Type | Unpasteurised |
