Maturation: 5 weeks
Cheese Type: Uncooked, Pressed soft cheese with bloomy rind
Established in 2015 by Rose Grimond, Nettlebed Creamery sources its cheese milk from Rose’s family farm, Merrimoles. This expansive 2000-acre farm spans the scenic areas of Bix and Nettlebed in South Oxfordshire. It’s currently managed by Rose’s mother and aunt, who are Ian Fleming’s nieces, and the farm has remained within their family for over a century. Notably, the farm operates entirely under organic principles.
Highmoor, a soft and pliant cheese, draws inspiration from the tradition of washed rind cheeses in France, akin to Pont-l’Evêque and Pavé d’Auge. As it matures, this cheese acquires a rich, orangish-red rind with distinctive aromatic characteristics. Its flavour profile is a savoury blend with subtle notes of sweetness, underpinned by hints of brothy and bacon-like nuances.
Highmoor pairs delightfully with a crisp, dry white wine like Pinot Grigio. Additionally, it serves as an excellent alternative to Reblochon in a Tartiflette recipe
To be stored in the fridge wrapped in parchment paper.
Red wines (Merlot, Saint-Emilion), White Wines Pinot Grigio)
After months of trying differents cheeses, cold cuts, wines, sweets, you are officialy a Cheese Master!
To show you our gratitude and that you are very special to us, this special VIP rank gives you an exclusive access to the Shop at the Monthly Offer’s price, for a period of one year!
We may also provide you with other benefits along the way, like invitation to our private events and tastings.
Your Cheese Club Team