Description
Bibury Cheese
About Bibury
Bibury is a newcomer to British farmhouse cheese and has become a real favourite of mine. Made by King Stone Dairy in Gloucestershire, led by David Jowett, it draws on classic European mountain cheeses but feels at home in the English countryside. Made from seasonal ewe’s milk from a local flock, you taste the richness of the pastures and the maker’s care in every wheel.
The Backstory
Bibury draws inspiration from Pyrenean cheeses like Ossau-Iraty PDO, and whilst it is similar, it definitely has its own nuances. Its Cotswold character shines through, as sheep graze on lush, herb-rich pastures. The milk delivers subtle floral and grassy notes. King Stone Dairy values stewardship and local milk, and that philosophy is evident in each bite of Bibury.
Bibury is firm with a natural rind that sometimes gains patchy, light mould as it ages. Inside, it’s smooth and supple, almost fondant-like, so it slices easily and melts in your mouth.
When young (about 3 months), Bibury has a pale ivory, slightly springy centre with a creamy feel. At 4–5 months, it firms, and you might see small crystals. The rind is initially washed, then develops more character, adding gentle earthy aromas without overpowering the cheese.
Bibury – Jen’s Tasting Notes
Bibury’s flavour is complex and balanced. There’s a gentle, creamy sweetness from sheep’s milk, followed by hazelnut notes and a lingering, buttery richness.
I love Bibury’s aroma: hints of meadow flowers and fresh hay last to the finish, giving a sense of the countryside. You may also detect notes like white chocolate, coconut, and caramel as it matures.
Bibury stands out for its incredible balance. It is rich, but never heavy; sweet and interesting without excess. As it matures, its flavours deepen and I often get a savoury note, almost like warm milk or a gentle lamb hint, hallmarks of good ewe’s milk cheese.
Seasonality Matters
Bibury, made from sheep’s milk, is a seasonal treat. Production starts in spring and runs through early autumn. This matters as it affects the flavour. Cheeses made early in the season are lighter, more floral, and sweet, reflecting spring pastures. Later milk brings deeper, nuttier, and more caramel flavours. Try Bibury throughout the year for different tasting experiences.
How to Serve and Pair Bibury
- Make sure you take it out of the fridge a good hour before you want to eat it so it can come up to room temperature.
- Classic pairings: It pairs well with crisp, mineral white wines.I especially like English whites or an unoaked Chardonnay to bring out its floral and creamy notes.
- Something a little different: Dry cider is also excellent. The acidity cuts the richness and matches the apple and hay notes in the sheep’s milk cheese.
- On the plate: Bibury shines with simple, good-quality sides. Rustic sourdough or oatcakes add crunch, while fruit chutneys enhance its gentle sweetness. Fresh pears or grapes add brightness to the plate. For savoury pairings, try it with toasted nuts or honey. This combination echoes the cheese’s sweet, nutty flavours for a satisfying bite.
- In the kitchen: This cheese melts well so shave it into a gratin, fold into an omelette, or melt over roasted veg for richness without overpowering other flavours.
Jen’s note: David at King Stone Dairy has a real knack for taking classic French cheeses and giving them a distinctive English twist. Bibury is an exceptional example of this.
Buying Bibury
- Brand or Producer: King Stone Dairy
- Product name: Bibury
- Milk: Sheep
- Country: England
- Region: Gloucestershire
- Strength: Medium
- Vegetarian: No
- Suitable for pregnancy: Yes
- Allergens: MILK
Sizes and Prices
- 100g wedge, £5.60
- 500g wedge, £28.00
Storage Advice
- Keep refrigerated
- Wrap in waxed paper or cling film
- Remove from the fridge before serving
- Consume within 10 to 14 days of opening
Delivery and Collection
- UK wide courier delivery
- Click and collect from our Pangbourne shop
- Free local delivery available for selected postcodes
Ingredients (Allergens are listed in capitals)
MILK, salt, cultures, rennet, lysozyme (EGG derivative), calcium chloride.
