Orwell
Our soft cheese made slightly different to most
The cheese is made with a large amount of culture to produce a soft velvety texture
The culture is added for around 40 mins before rennet is added, the set milk is then ladled into the moulds.
Left overnight and then lightly salted before being transferred into the fridge. Most soft cheese are normally ready at this time.
But because of the high level of culture used the cheese will continue to soften as it ages which also allows the flavour to develop,
giving a velvet soft cheese with a depth of flavour not normally found.
We love to pair the cheese on warm crusty bread with a drizzle of honey of fresh herbs.
 
We also make a seasonal version which is called Wilde, with added wild garlic which we forage on the Cranborne estate