milk type
Cow
ingredients
Pasteurised Cow's MILK, Salt, Cheese Cultures, Animal Rennet
coagulant
Animal Rennet
milk treatment
Pasteurised
location
Chedworth, Gloucestershire
milk source
Produced on-site
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milk type
Cow
ingredients
Pasteurised Cow's MILK, Salt, Cheese Cultures, Animal Rennet
coagulant
Animal Rennet
milk treatment
Pasteurised
location
Chedworth, Gloucestershire
milk source
Produced on-site
season
All year
average age
4-6 weeks
cheesemakers
David Jowett
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This washed-rind cheese is inspired by the famous Vacherin du Haut-Doubs which is made in the Jura mountains in eastern France.
Background
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Our Work
When the cheese arrives with us, it is kept wrapped up in one of our cooler maturing rooms until it is ready to be sold.
Serving Suggestions
Bake in the oven stuffed with slivers of garlic and fresh rosemary tips for 20 minutes.
FAQs
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.
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.

Little Rollright
This small version of Rollright is perfect for baking


This washed-rind cheese is inspired by the famous Vacherin du Haut-Doubs which is made in the Jura mountains in eastern France.
milk type
Cow
ingredients
Pasteurised Cow's MILK, Salt, Cheese Cultures, Animal Rennet
coagulant
Animal Rennet
milk treatment
Pasteurised
location
Chedworth, Gloucestershire
milk source
Produced on-site
season
All year
average age
4-6 weeks
cheesemakers
David Jowett
background
Since late 2019, David Jowett has been making his French-inspired washed-rind 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. Rollright is regularly washed in brine for three weeks, resulting in the thin orangey-coloured rind that surrounds the cheese's soft, buttery paste. The spruce band with which it is wrapped adds a note of pine to the cheese as well as holding it together as it ages.
our work with this cheese
When the cheese arrives with us, it is kept wrapped up in one of our cooler maturing rooms until it is ready to be sold.
pairing suggestion
Bake in the oven stuffed with slivers of garlic and fresh rosemary tips for 20 minutes.