Ashcombe
milk type
Cow
ingredients
MILK, salt, rennet, EGG
coagulant
Animal Rennet
milk treatment
Pasteurised
location
Chedworth, Gloucestershire
milk source
Produced on-site
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milk type
Cow
ingredients
MILK, salt, rennet, EGG
coagulant
Animal Rennet
milk treatment
Pasteurised
location
Chedworth, Gloucestershire
milk source
Produced on-site
season
All year
average age
2-3 Months
cheesemakers
David Jowett
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The addition of ash to Morbier was originally devised as a means of warding off flies and preventing a skin forming on the cheese made from the morning milk, so that more milk could be added in the evening.
Background
Since late 2019, former Neal’s Yard Dairy intern David Jowett has been making his French-inspired cheeses on Manor Farm in the Cotswold village of Chedworth, Gloucestershire. The farm’s mixed herd ...
Read More
Since late 2019, former Neal’s Yard Dairy intern David Jowett has been making his French-inspired 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. Ashcombe is his latest cheese, and his own interpretation of Morbier, a classic French cheese. The name combines references to Manor Farm’s surroundings and to the make of the cheese: ‘the coombes’ are the steep paddocks overlooked by the King Stone Dairy; the ‘ash’ refers to the line of wood ash running through the cheese. The addition of ash provides an interesting texture, but has little bearing on taste.
Read Less
Our Work
We visit David regularly to taste Ashcombe and give feedback. Once we select the cheeses we like best, these are collected by our drivers on our Cotswolds run. When the cheese arrives with us, it i...
Read More
We visit David regularly to taste Ashcombe and give feedback. Once we select the cheeses we like best, 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’s ready to be sold.
Read Less
FAQs
Yes, the prices shown above are inclusive of a significant bulk discount for quarters, halves and whole cheeses.
As a general rule of thumb, we would recommend roughly between 100 and 150 grams per person for after dinner, and a bit more if cheese is the focus of the meal. If you are buying cheese to serve over a couple of days or as part of a buffet, it is advisable to buy a few larger pieces. This will both look better and keep better than many small bits. To help visualise weights, a good tip is to consider that a regular supermarket pat of butter weighs between 200 and 250 grams. If you are at all unsure please give us a call for some advice.
The best option is to keep your cheese wrapped in its paper within a box in the fridge. This will prevent the cheese from drying out and absorbing other flavours. Your cheese will arrive wrapped in waxed cheese paper, which achieves the best possible balance between maintaining humidity around the cheese and allowing it to breathe. We are happy to provide some free extra cheese paper, just search for "cheese paper" and add it to your basket. We don't recommend cling film or foil as it can cause the cheese to sweat which will negatively affect the flavour.
Ashcombe
A rich yet subtle cheese
The addition of ash to Morbier was originally devised as a means of warding off flies and preventing a skin forming on the cheese made from the morning milk, so that more milk could be added in the evening.
milk type
Cow
ingredients
MILK, salt, rennet, EGG
coagulant
Animal Rennet
milk treatment
Pasteurised
location
Chedworth, Gloucestershire
milk source
Produced on-site
season
All year
average age
2-3 Months
cheesemakers
David Jowett
background
Since late 2019, former Neal’s Yard Dairy intern David Jowett has been making his French-inspired 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. Ashcombe is his latest cheese, and his own interpretation of Morbier, a classic French cheese. The name combines references to Manor Farm’s surroundings and to the make of the cheese: ‘the coombes’ are the steep paddocks overlooked by the King Stone Dairy; the ‘ash’ refers to the line of wood ash running through the cheese. The addition of ash provides an interesting texture, but has little bearing on taste.
our work with this cheese
We visit David regularly to taste Ashcombe and give feedback. Once we select the cheeses we like best, 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’s ready to be sold.
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