An unusual pyramid shaped sheep's cheese, with a clean texture and light flavour which deepens with maturity.
- Flavourfresh, clean, sweet
- Type of MilkSheep
- Vegetarian RennetYes
- Weight TypeMin
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
- Recommended DrinkMoscato
- IngredientsEwes' Milk, Salt, Rennet, Dairy Cultures (Milk)
- Typical Valuesper 100g
- Energy kJ936
- Energy kcal226
- Of which saturates12.9
- Of which sugars2.8
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 email@example.com.
Pavé Cobble follows traditional cheesemaking methods with each one being hand-ladled into a delicate pyramid shape. The cheeses are then dusted in charcoal and matured for around three weeks to produce the perfect taste and texture, with a grey green natural mould rind. Its taste is lactic and fresh with a light sweetness and acidity that grows in depth with age.
British Cheese Awards 2018 Gold - Aged Fresh Lactic Cheese Pave Cobble picked up several awards at the British Cheese Awards 2017; Supreme Champion, Best English Cheese, Best Fresh Cheese and the Specialist Cheesemaker Award. Won Super Gold at The World Cheese Awards 2017.
Made by one of Paxton & Whitfield's favourite cheesemakers in the heart of the Westcountry at White Lake Cheese. Pave Cobble is a Ewes milk cheese which holds a shape usually typical of a goat’s cheese. Pyramid shaped cheeses are usually inspired by the classic French Valencay, made famous by Napolean. This English twist made with sheep’s milk makes it a rarity on the market.
The cheese has been named Pavé Cobble by Roger Longman, a keen cyclist, co-owner and cheesemaker at White Lake along with Peter Humphries, as a homage to difficult and famous cobbled cycling stages, such as the Paris Roubaix.