Rollright
milk type
Cow
ingredients
Pasteurised Cow's MILK, Salt, Animal Rennet, Cheese Cultures
coagulant
Animal Rennet
milk treatment
PasteurisedRaw
location
Chedworth, Gloucestershire
milk source
Produced on-site
Show More
milk type
Cow
ingredients
Pasteurised Cow's MILK, Salt, Animal Rennet, Cheese Cultures
coagulant
Animal Rennet
milk treatment
PasteurisedRaw
location
Chedworth, Gloucestershire
milk source
Produced on-site
season
All year
average age
4-6 Weeks
cheesemakers
David Jowett
Show Less
David Jowett's approach to making this washed rind cheese was inspired by the famous Vacherin Mont d'Or, made in the Jura mountains in eastern France.
Background
Since late 2019, former Neal's Yard Dairy intern David Jowett has been making his French-inspired washed rind cheeses on Manor Farm in the Cotswold village of Chedworth, Gloucestershire. The farm's...
Read More
Since late 2019, former Neal's Yard Dairy intern David Jowett has been making his French-inspired washed rind cheeses on Manor Farm in the Cotswold village of Chedworth, Gloucestershire. The farm's mixed herd of traditional British breeds, including the Dairy Shorthorn, feed on pastures planted with plentiful clover and herbal leys, lending their milk an aromatic richness. Rollright is regularly washed in brine for three weeks, resulting in the thin orangey-coloured rind that surrounds the cheese's soft, buttery paste. The spruce band with which it is wrapped adds a note of pine to the cheese as well as holding it together as it ages.
Read Less
Our Work
We visit David weekly and select the batches of Rollright we think will work for us, and these are collected by our drivers on our Cotswolds run. When the cheese arrives with us, it is kept wrapped...
Read More
We visit David weekly and select the batches of Rollright we think will work for us, and these are collected by our drivers on our Cotswolds run. When the cheese arrives with us, it is kept wrapped up in one of our cooler maturing rooms until it is ready to be sold.
Read Less
Rollright
A washed-rind cow's milk cheese wrapped in a band of spruce bark, its texture is soft and glossy and the flavour milky with woody notes
David Jowett's approach to making this washed rind cheese was inspired by the famous Vacherin Mont d'Or, made in the Jura mountains in eastern France.
milk type
Cow
ingredients
Pasteurised Cow's MILK, Salt, Animal Rennet, Cheese Cultures
coagulant
Animal Rennet
milk treatment
PasteurisedRaw
location
Chedworth, Gloucestershire
milk source
Produced on-site
season
All year
average age
4-6 Weeks
cheesemakers
David Jowett
background
Since late 2019, former Neal's Yard Dairy intern David Jowett has been making his French-inspired washed rind cheeses on Manor Farm in the Cotswold village of Chedworth, Gloucestershire. The farm's mixed herd of traditional British breeds, including the Dairy Shorthorn, feed on pastures planted with plentiful clover and herbal leys, lending their milk an aromatic richness. Rollright is regularly washed in brine for three weeks, resulting in the thin orangey-coloured rind that surrounds the cheese's soft, buttery paste. The spruce band with which it is wrapped adds a note of pine to the cheese as well as holding it together as it ages.
our work with this cheese
We visit David weekly and select the batches of Rollright we think will work for us, and these are collected by our drivers on our Cotswolds run. When the cheese arrives with us, it is kept wrapped up in one of our cooler maturing rooms until it is ready to be sold.
You may also like
From the blog
View all
Latest posts
