Orders may arrive +/- 2 days of your preferred delivery date
Orders may arrive +/- 2 days of your preferred delivery date

Ashcombe

A rich yet subtle cheese. The mild and mushroomy rind gives way to golden paste shot through with a line of wood ash – a hallmark of the French cheese Morbier. The flavours are milky and mild, reminiscent of fresh hazelnuts, and the texture is bouncy, buttery and semi-firm.

Delivery Information

Standard delivery is free to most postcodes in the UK for orders over £29.50. Click here for a list of postcodes where additional delivery charges apply.

For orders under £29.50, standard delivery is £6.00.

Collection from our London shops is free - choose Shop Collection at checkout.

Choose your preferred delivery date at checkout. As we use third party couriers (typically DPD) we cannot guarantee the arrival day of your order but we will do our best to ensure that it arrives as close as possible to your chosen date. To be sure it arrives in time, we recommend choosing a date a couple of days ahead of when you would like to eat your cheese. 

 

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 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.

FAQs

Do you offer a discount for larger pieces of cheese?

Yes, the prices shown above are inclusive of a significant bulk discount for quarters, halves and whole cheeses.

How much cheese to buy?

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.

How should I store my cheese? 

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.

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