A raw milk, hard cheese. Made to a recipe of the region from the mid 1800s, Chedworth is the style of cheese which would have been made across our county for generations on small farms on the Cotswolds uplands, to the larger milk fields of the Severn and Berkeley Vales. This style of cheese would have been know as the “haymaker’s cheese”, produced with milk from the spring flush to nourish season labourers working through the harvest season. This fine version of one of our region’s cheesemaking traditions. The texture is firm, with a light crumble, and the flavours are zesty and yoghurty, followed by a gentle but complex length.
Made in small batches by hand using single herd, organic cow’s milk at Manor Farm Chedworth, in the Gloucestershire Cotswolds.