Rollright

David Jowett studied cheese making with Andy (of The Courtyard Dairy) and went on to work for some of the best cheese-makers in the USA and the UK (Gorse Hill Abbey, Berkswell, Jasper Hill, Paxton and Whitfield…).

In early March 2015 he set up in partnership with the Haine family (fifth-generation owners of King Stone Farm in the North Cotswolds) to create a brand new cheese.  The farm contains the ‘King Stone’ – one of the ancient Rollright Stones – a site of special religious and spiritual significance for pagans.

After making cheese there for several years, farming changes and his objective to make more, and better quality cheese, saw David move his dairy in 2019 up the road to Chedworth in neighbouring Gloucestershire.  Chedworth’s Manor Farm has in recent years returned to more traditional farming techniques including planting (and feeding cows) on the farm’s diverse and plentiful clover and herbal leys (a dozen native grass species!) and using traditional British breeds of cows (such as the Dairy Shorthorn).

The cheese recipe is similar to that of French washed-rind cheeses, and is regularly washed in brine giving it a thin, orangey-red rind and soft, buttery interior reminiscent of the farm’s clover pastures.

What weight to buy?
100g in total of cheese per person for consumption after a meal. For comparison, 250g is similar in size to standard pack of butter.

Cheese care:
This product will have two weeks’ shelf life from the date of delivery. Conveniently, at checkout you can choose a delivery date even well in the future if you would like your cheese delivering for a specific event.