Graceburn (2.5kg)

A soft cow’s milk cheese steeped in oils infused with Mediterranean aromatics: richly milky and fragrant.

Please note: this cheese is available in our shops and to our wholesale customers. We can sell this cheese over the phone for collection, not delivery. If you are interested, please give us a call, or use the Contact us form, and we can give you more information on current availability.

2.5kg

Spend over £29.50 to receive free delivery (England, Wales & Central Scotland)

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.

Download Crib Sheet

milk type
Cow

ingredients
MILK, salt, rennet

coagulant
Animal Rennet

milk treatment
Raw

location
Edenbridge, Kent

milk source
Produced On-Site

breed
All Year

season
All Year

average age
Fresh Cheese

cheesemakers
David Holton

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Graceburn is based on a Persian Fetta recipe: similar to Greek Feta but with a marinade of oil rather than brine.

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Graceburn is made in Kent by Dave Holton and Tim Jarvis of Blackwoods Cheese, both former Neal's Yard Dairy employees. It is derived from a Persian fetta recipe, a style of cheese popular in David's native Australia but rarely found in the UK. Unlike Greek Feta, the cheese isn't marinated in brine; instead it comes steeped in cold pressed rapeseed oil from Hertfordshire, infused with garlic, thyme, bay and pepper.

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Accompaniments

Mixed Seed Crackers
£3.15

Tracklements Fig Relish
£4.30

Serving Suggestions

Elevate your mashed potatoes by whisking in cubes of Graceburn.

FAQs

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.