A soft, bloomy-rinded cheese with a pale yellow, buttery paste. More delicate than a French Brie and less mushroomy and vegetably, the sweet grassy pastures, sown with clover, on which the cows graze reflected in the taste of the cheese. Made at Kirkham farm, near Lower Slaughter, where the Weavers have been farming organically for three generations. Every morning the milk travels the five meters from the milking shed to the creamery and is pasteurised but not standardised, so it retains its unique and variable character. Simon Weaver has won a number of prestigious awards for his cheese.
