Monkland (1/16th of a wheel)

Raw Milk from Mark James - Broadfield Court Farm, Bodenham and Colin Wall - Grove farm, Brimfield.

Shaped in a colander. The curds are drained and turned. The resulting form is brined overnight and then matured for between 4-8 weeks. This cheese has a light, crumbly texture and creamy, yet acidic flavour which shows off the lovely Herefordshire milk to full effect.

Zingy lactic notes with hay in the background.

Portions are cut from the ‘wheel’ (a whole cheese) and weigh approximately 160g.