Made by Victoria Tagg near Crockham Hill, Kent

Hard Sheeps Cheese

In transition
(some batches are made with vegetable rennet
and some with animal rennet)

Unpasteurised Sheeps Milk

Victoria Tagg makes Crockhamdale to an old Wensleydale recipe that the late James Aldridge found in a 1920s Almanack. The result is a cheese whose texture has some of the moist crumbliness of a Wensleydale or Cotherstone with the sweeter, more biscuity or nutty flavours associated with sheeps milk. As it ages, it can have a warming spicy kick.