Little Hereford approx 200g portion
Raw Milk from Colin Wall - Grove farm, Brimfield
Full flavoured hard cheese matured for 4- months minimum. The flavour is somewhere between a Caerphilly and a Cheddar: Butter, shortbread, cream, getting sweeter and more tangy with age.
Batches are small and very much hand made, pressed in a traditional cast iron cheese press for 2 days before being placed in the maturing room.
The original 1917 recipe from Ellen Yeld, Chief Dairy Instructress for Herefordshire, was resurrected by Karen & Mark Hindle in 1996. It is a simple smallholder cheese and was intended to be made when excess milk was produced on the farm.
Portions are cut from the ‘wheel’ (a whole cheese) and weigh approximately 200g.
Raw Milk from Colin Wall - Grove farm, Brimfield
Full flavoured hard cheese matured for 4- months minimum. The flavour is somewhere between a Caerphilly and a Cheddar: Butter, shortbread, cream, getting sweeter and more tangy with age.
Batches are small and very much hand made, pressed in a traditional cast iron cheese press for 2 days before being placed in the maturing room.
The original 1917 recipe from Ellen Yeld, Chief Dairy Instructress for Herefordshire, was resurrected by Karen & Mark Hindle in 1996. It is a simple smallholder cheese and was intended to be made when excess milk was produced on the farm.
Portions are cut from the ‘wheel’ (a whole cheese) and weigh approximately 200g.
Raw Milk from Colin Wall - Grove farm, Brimfield
Full flavoured hard cheese matured for 4- months minimum. The flavour is somewhere between a Caerphilly and a Cheddar: Butter, shortbread, cream, getting sweeter and more tangy with age.
Batches are small and very much hand made, pressed in a traditional cast iron cheese press for 2 days before being placed in the maturing room.
The original 1917 recipe from Ellen Yeld, Chief Dairy Instructress for Herefordshire, was resurrected by Karen & Mark Hindle in 1996. It is a simple smallholder cheese and was intended to be made when excess milk was produced on the farm.
Portions are cut from the ‘wheel’ (a whole cheese) and weigh approximately 200g.