Oxfordshire, Pasteurised Cow's Milk

David Jowett is part of the new wave of young cheesemakers producing what will become classic regional cheeses of the future. This washed rind has a tender pink/apricot rind with a gentle gamey aroma. The rich buttery cheese has the nutty boskiness of styles like Reblochon or a mild Munster. The farm has a mixed selection of cattle but a large proportion are Swiss Brown — an ancient breed from the Swiss Alps whose milk is ideally suited for cheesemaking.