Soft Cheese

Cheeses such as Camembert. Generally, they ripened from their rinds leading to a breakdown of the interior, giving a sumptuous, creamy consistency.
974 - Bosworth Ash Log

Bosworth Ash Log

A log-shaped, unpasteurised goats cheese rolled in salted ash beneath a layer of white rind, creating an appealing cheese.

Bosworth Ash Log is one of the cheeses from Innes Cheese which is based on Highfields Farm in Staffordshire which is an independent family enterprise run by Stella Bennett and her son Joe. Stella Bennett has been making unpasteurised goats milk cheese at Highfields Farm Dairy in Staffordshire since 1987.
Innes cheeses use only the Goats milk form their herd on Highfields Farm. The herd started in 1987 with just 100 goats – they now have over 350 goats in the herd, mostly crossed Saanen and Toggenburg.
Approximately 220 nannies are milked morning and evening, each of which produces an average of 3 litres of milk per day.
Kidding continues throughout most of the year, in order to maintain milk of a constant quality and quantity.

Innes Cheese comprises a range of hand crafted cheeses, made on the farm, which are ideal for the cheeseboard or for cooking and preparation of a wide range of savoury or sweet recipes. The Innes cheese range are well known for its high quality and unique attractive cheeses.

Bosworth Ash Log is hand made using the traditional methods and is the products of finely developed skills applied with uncompromising dedication.

At Highfields Farm Dairy the cheese making process starts immediately after milking while the milk is still warm. In this way, the natural anti-bacterial enzymes present in freshly-drawn, unpasteurised, milk are preserved; the full flavour of the milk is retained; creating a cheese with an exceptionally “soft and fragile” taste and texture.
Bosworth Ash Log is rolled in French salted ash with a sprig of rosemary. The maturing process takes 14 days, and in all it takes 3 weeks to make each delicious cheese.


A log-shaped, unpasteurised goats cheese rolled in salted ash beneath a layer of white rind that creates a jagged, grey circumference when sliced, with a garnish of rosemary.
The cheese has a citrus and buttery flavour with lingering sweet notes. It is very soft and unctuous in texture


Innes cheese has won many prestigious awards. They were the first cheese producer to win Supreme Champion at the British Cheese Awards on two occasions, in 1994 and 2002.
Cookery writers and critics such as Annie Bell, Nigel Slater and Sarah Freeman have also endorsed the unusually light texture and subtle flavour of Innes cheese.


Not for export  Goat Unpasteurised PLU: 974
£9.50
per cheese

Key Facts

  • Country Made In England
  • Type of Milk Goat
  • Pasteurisation Unpasteurised
  • Vegetarian No
  • Region Staffordshire
  • Organic No
  • Flavour mild, sweet & buttery
  • Accreditation None
  • Weight 150g

Store & Serve

Individual cheeses will carry their own Best Before/Use By Date, we endeavour to give a minimum of 7 days from the date the order is despatched

  • StorageKeep refrigerated.
  • Instructions for useServe at room temperature.

Nutrition

  • IngredientsGoats' Milk, Salt, Rennet, Dairy Cultures (Milk).
  • AllergensMilk
  • Nutritional Information
  • Typical Valuesper 100g
  • Energy kJ1467 kJ
  • Energy kcal353 kcal
  • Fat26.6 g
  •      of which saturates 17.3 g
  • Carbohydrates8.15 g
  •      of which sugars <0.5 g
  • Protein20.81 g
  • Salt1.64 g

  • Name & address of food supplierHighfields Farm Dairy Ltd, Highfields Farm, Clifton Lane, Tamworth, Staffordshire, B79 0AQ

These summary details have been prepared for information purposes only. While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for reading the product packaging and label prior to use. Paxton & Whitfield is unable to accept liability for any incorrect information. If you require specific advice, please contact our mail order team on 01451 823460 or email sales@paxtonandwhitfield.co.uk.

This site uses cookies. By continuing to browse this site you are agreeing to our use of cookies. Find out more here.
x