This hard pressed and moulded cheese was first produced in the late 1980s by Sheila Fletcher and Sally Rogers after the family decided to stop milking dairy cows. The Fletchers are 6th generation farmers at Ram Hall in Berkswell and now have a flock of 850 ewes divided into 4 smaller flocks. On the rind of their cheese you will find yellow spots of the Chrysosporium Sulfureum bacteria plus reddish spots of the Sporendonema Casei bacteria indicating good ripening conditions.
Ingredients: Milk (Cow, Goat, Buffalo or Ewe’s Milk), Salt, Starter Culture, Rennet
For allergens, please see ingredients.