Handmade in the Cotswolds. Rich and buttery with a briny, spritzy acidity and smooth, silky texture.
- FlavourRich, buttery, lactic,
- Type of MilkCow
- Vegetarian RennetNo
- Weight TypeNet
Store & Serve
All cut cheeses are cut to order and will have approximately 12 days shelf life on them from the date the order is despatched. Due to high demand, it is occasionally necessary for us to substitute items in orders for an alternative. We will always endeavour to choose an alternative, which is the most similar to the item you have selected and of equal or higher value for no additional charge.
- StorageKeep refridgerated
- IngredientsCow's (Milk) (98%), Salt (2%), Starter Cultures (>1%), Animal Rennet (>1%)
- Typical Valuesper 100g
- Energy kJ1520
- Energy kcal367
- Of which saturates21.1
- Of which sugars>0.1
Paxton & Whitfield Ltd, 93 Jermyn Street, London SW1Y 6JE
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 firstname.lastname@example.org.
A take on a rustic, mountain Tomme, Moreton is aged slowly in a cool room during which time the cheeses are turned and brushed weekly to form a mixed rind of native moulds and yeasts. The cheese is rich and buttery with a briney, spritzy acidity. The texture is smooth, giving and silky.
Created by King Stone Dairy in Gloucestershire, they produce delightful cheeses by hand using single herd, organic cow’s milk at Manor Farm Chedworth, in the Gloucestershire Cotswolds.
The joy of artisan cheese is that makers continue to work with their cheeses, constantly changing and evolving the recipe. Moreton, produced by multi award winning cheesemaker David Jowett, is still in its evolution stages and we are enjoying seeing how the cheese changes. Currently the maker is experimenting with a light brine wash and therefore the rind will appear different to that photographed.