Ashcombe

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

Please note that this cheese contains the protein Lysozyme (EGG).

Portion Twentyfourth (245g - 286g) Sixteenth (365g - 430g) Eighth (735g - 859g) Quarter (1475g - 1718g) Half (2955g - 3437g) Whole (5910g - 6873g)

Price

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Quantity

Spend over £44.50 to receive free delivery (England, Wales & Central Scotland)

Average age 2-3 months

Pasteurised Cow's MILK, Salt, Wood Ash, Animal Rennet, Cheese Cultures, Lysozyme (EGG)

Standard delivery is free to most postcodes in the UK for orders over £44.50. Click here for a list of postcodes where additional delivery charges apply.

For orders under £44.50, standard delivery is £8.00.

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

NYD x Global Farm Metric Participant

Made by David Jowett

Chedworth, Gloucestershire

The addition of ash to this style of cheese in France 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.

David Jowett makes his cheeses on Manor Farm in the Cotswold village of Chedworth, Gloucestershire. The farm’s mixed herd of traditional British breeds feed on pastures planted with plentiful clover and herbal leys, lending their milk an aromatic richness. The name Ashcombe 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 decorative line of wood ash running through the cheese.

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.

Looking Beyond the Cheese: What We Learned from Our Global Farm Metric Trial

In this blog, our Buying Director Bronwen, explores the results from the data collection, what we can learn from this trial and where we go from here.