Yarlington was born from a collaboration between local skilled artisans. David Jowett, head cheese maker at King Stone Dairy, Cellarman, and cider maker Tom Oliver. This soft, rich, oozy cheese is washed in a wild fermented cider and brine during maturation. This does allow the cheese do develop a pungent, complex rind but to offer fruity and milky aromas. A farmyardy aftertaste is noticeable, which is reminding us of its French cousin, Reblochon. After all it’s where Yarlington inspiration originally comes from!