Buttery, soft, pungent.
A rich, washed-rind cheese, based on the French recipes of Munster and Chaumes, St Oswald is made by hand on a small family farm, and washed repeatedly for three-months to produce a soft, buttery cheese with a pungent flavour.
Made by Michael and Diane Stacey at Gorse Hill Abbey Farm, Broadway, Cotswolds, England.
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Michael and Diane Stacey have farmed in the foothills of the Cotswold Hills, in the Vale of Evesham, for over 35 years and been making cheese there since 2003. The fertile plain produces rich pasture in which they farm a small herd of 69 French cows, the Montbeliard breed, which give a milk rich in butter-fat, protein and flavour – perfect for cheese.
The farm makes a variety of cheeses (all named after various local Saints), and also Perry from the Pear orchards that their cows graze. St Oswald cheese is impressive: made by hand, it encapsulates the rich, butteriness of the milk and over three months of maturing it takes on a distinctive and powerful ‘washed-rind’ flavour.
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.
Nutritional Data (typical values, per 100g):
(of which saturates) 19.8g
(of which sugars) 0.1g
Weight: half cheese is 150g+.