Oxfordshire

Highmoor

(1 customer review)

Weight: 300

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.

Wine Pairing:

Red wines (Merlot, Saint-Emilion), White Wines Pinot Grigio)

Pasteurized
Cow
Full
Suitable for Pregnant
Organic European Label
Organic European

Reviews

1 review for Highmoor

  1. Paul C

    Quite a nice cheese – a bit like taleggio, with a smelly washed rind but a milder paste. Beware that the paste dries out quite rapidly once opened, so it needs to be stored in a small airtight container.

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