Maturation: 14 months
Cheese Type: Uncooked, Pressed cheese
Dipped into Burgundy wax
A mellow and slightly sweet Cheddar, hand-made from goats’ milk in Dorset, and matured around six months. Less powerful in flavour than the English Farmhouse Cheddar, the goats’ milk creates a more delicate, subtle sweetness.
Red wines (Beaujolais, Pinot Gris)
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Your Cheese Club Team
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