At long last, we are excited to launch our Farmhouse semi-hard aged cheese. This has been a project we have been very patiently working on – ageing cheese for 6 months plus, before trying them does make for slow progress. However, we are happy with the result and the feedback has been awesome! Our cheese is a blend between a Cheddar and and a Manchego style. This gives it a unique nutty flavour which we are proud of.
Sheep cheese has been around for for a very long time, archaeological evidence suggests that sheep were among the first animals to be domesticated for their milk around 9,000 years ago, and cheese-making likely followed soon after. Some of the most famous sheep’s milk cheeses, such as Pecorino Romano from Italy and Roquefort from France, have been produced for over 2,000 years, with recipes passed down through generations.
Now, there is clearly some rich history of sheep milk cheeses, but we wanted to create a unique cheese that is a reflection of the terroir of our farm. Our technique combines two of the oldest standing cheese making recipes (Manchego and Cheddar) to create what we have on offer for you today.
If this sounds like something you want to try then get your local store to stock it or contact us for options to order directly. 😁
