Cardo was a washed-rind cheese with a supple and glossy paste that was typically chalkier at the core; floral flavours were cut with a vegetal savouriness. The rind was rich and toothsome, sometimes with a pleasant crystalline crunch. A cardoon infusion was used to set the milk in place of rennet.
This short 'farm-visit' film features cheesemaker Mary Holbrook at her farm near Bath in Somerset. Mary has her own herd of around a hundred home-bred goats, or 'the league of nations' as she calls them. As we follow her around the farm, the true depth of her knowledge and experience reveals itself. We hope you enjoy watching it.