Edmund Tew

Edmund Tew

Edmund Tew is made in the style of Petit Langres. The natural rind has a savoury, malty flavour to it. The firm paste is pleasantly lactic and fresh tasting.

Minimum: 120g.

Regular price £10.00
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  • Spend over £39.50 to receive free delivery (England, Wales & Central Scotland)

Standard delivery is free to most postcodes in the UK for orders over £39.50. Click here for a list of postcodes where additional delivery charges apply.

For orders under £39.50, standard delivery is £8.00.

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 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
Pasteurised Cow's MILK, Salt, Cheese Cultures, Animal Rennet

coagulant
Animal rennet

milk treatment
Pasteurised

location
Edenbridge, Kent

milk source
Commonwork Organic Farm

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milk type
Cow

ingredients
Pasteurised Cow's MILK, Salt, Cheese Cultures, Animal Rennet

coagulant
Animal rennet

milk treatment
Pasteurised

location
Edenbridge, Kent

milk source
Commonwork Organic Farm

breed

Mixed Herd

season
All year

average age
6-8 weeks 

cheesemakers
Dave Holton

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Blackwoods Cheese Company is based at the dairy at Commonwork Organic Farm, a regenerative dairy farm with a single herd of 240 mixed breed milking cows.

Background

Dave began making cheese in Australia before coming to London in 2010, to work at Neal's Yard Dairy for 10 days. 10 days turned into 5 years, with the majority of his time spent within our maturati...

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Dave began making cheese in Australia before coming to London in 2010, to work at Neal's Yard Dairy for 10 days. 10 days turned into 5 years, with the majority of his time spent within our maturation team. After time spent working closely with cheesemakers, as well as completing an internship at the renowned Mons Affineurs in France, Blackwoods Cheese was founded, making Graceburn a Persian Fetta style cheese steeped in coldpressed rapeseed oil. Edmund Tew followed, and is aptly named for an English cheese thief sentenced to transportation to the Australian colonies. 

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Our Work

We mature the cheese in our warmest and most humid room to encourage further flavour development and breakdown before sale.

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