Made in Oxfordshire, David’s cheese follows a process of brine washing the rind to develop its own native yeasts & bacteria, giving the beautiful peachy apricot hue with a taste that is not too strong but resonates a sweet woodland aroma. The rich buttery cheese has the nutty boskiness of styles like Reblochon or a mild Munster. The farm has a mixed selection of cattle but a large proportion are Swiss Brown — an ancient breed from the Swiss Alps whose milk is ideally suited for cheesemaking. 300g