Our Christmas orders are now closed. You can still buy our Cheese Subscriptions to start in January, as well as book our courses and tasting events. If you want to purchase vouchers you can do so until the 20th December but please note that it can take up to 48 hours for the vouchers to be emailed to you as we process these manually.

We have a full counter of cheese in our shop in Pangbourne so you can still come in and purchase items in store

A picture of Ashcombe - a cheese with a distinctive line of ash running through it.

Ashcombe Cheese

Price range: £4.65 through £27.90

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With its memorable ash vein, rich buttery flavours, washed-rind depth, and great backstory, Ashcombe has earned its spot on cheeseboards and in the story of modern British artisan cheese. Whether you’re a seasoned cheese fan or just enjoy trying something new, Ashcombe is both comforting and exciting!
  • Cow’s milk, washed-rind cheese
  • Gloucestershire, England
  • Medium
  • Pasteurised milk
  • Animal rennet
  • Available in wedges or 1/4 wheel
Description

Description

Ashcombe Cheese

About Ashcombe

Ashcombe is a hard, washed-rind cheese with a bold line of wood ash running through the middle. It’s a little nod to French cheesemaking, but with a proper British twist. It is one of those British cheeses that really stands out and has quickly made its way onto cheese boards all over the country (and beyond). It’s made by the small but mighty King Stone Dairy in Chedworth, Gloucestershire.

The story behind Ashcombe is just as good as the cheese itself. Back in 2020, during lockdown, cheesemaker David Jowett found himself with plenty of lovely milk and not many places for it to go. Rather than let it go to waste, he decided to try making a bigger, longer-aged cheese that would use up more milk and develop some really interesting flavours. And so, Ashcombe was born.

The name is a clever mix of local geography and cheesemaking character: ‘ash’ for the pale line running through the cheese, and ‘coombes’ for the steep valleys around the Cotswolds. Ashcombe is a lovely blend of tradition and innovation.

These days, Ashcombe is much more than just a clever way to use up extra milk. It’s become a real favourite among British cheeses and has even picked up some big awards, including Supreme Champion at the British Cheese Awards in 2022. Not bad at all, especially with so many brilliant cheeses in the UK.

 

Made by hand, with care
Ashcombe is made at King Stone Dairy on Manor Farm, right in the heart of the Cotswolds. The cows, mostly British Friesians and Dairy Shorthorns, graze on fields full of different grasses and herbs, which gives the milk a lovely, subtle flavour. The line of wood ash in the middle is a nod to French cheeses like Morbier, where it was once used to keep flies off the curd between morning and evening milkings. These days, it’s mostly for looks, but it does make Ashcombe stand out.
Once the curds are set and pressed, the cheese gets a regular wash in a special brine every few days for several weeks. This helps the rind turn a lovely russet colour and adds a savoury, slightly meaty flavour. Ashcombe is then left to age for about 2 to 4 months, giving the flavours time to come together.

 

Ashcombe – Jen’s Tasting Notes

Its washed rind is meaty with savoury undertones, while the cheese itself has aromas of warm milk and hay. I always think that its flavours are richly comforting, with hints of fresh hazelnuts.

 

How to Serve and Pair Ashcombe
  • 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: When it comes to drinks, Ashcombe pairs easily. A crisp white wine like Sauvignon Blanc or a dry Chenin Blanc works well, or you could go for a fruity red.
  • Something a little different: If you want to keep things local, a good cider or a mild ale is a lovely match for the cheese’s richness.
  • On the plate: It shines on a cheese board with fruit, nuts and charcuterie, where its mild, nutty flavour and good looks can be enjoyed with all sorts of other tastes and textures.
  • In the kitchen: It melts beautifully, so it’s brilliant in a toastie, on a rustic tartine, or even as a British take on raclette. Its creamy texture and gentle saltiness are great shaved over salads or stirred into a pasta sauce.

 

Jen’s note: Ashcombe is a real looker. That line of wood ash running through the golden cheese is hard to miss and gives a gentle nod to the Morbier tradition that inspired it.

 

Buying Ashcombe
  • Brand or Producer: King Stone Dairy
  • Product name: Ashcombe
  • Milk: Cow
  • Country: England
  • Region: Gloucestershire
  • Strength: Medium
  • Vegetarian: No
  • Suitable for pregnancy: No
  • Allergens: MILK

 

Sizes and Prices

  • 100g wedge, £4.65
  • 500g wedge, £23.25
  • 1/4 wheel (approx. 1.5kg), available to pre-order

 

Storage Advice

  • Keep refrigerated
  • Wrap in waxed paper or foil
  • 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, starter cultures, rennet, ash

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Christmas Opening Hours

Normal opening Monday – Saturday 9am – 4pm until:

Sunday 22nd 9am – 4pm
Monday 23rd 9am – 4pm
Christmas Eve 9am – 12pm
Christmas Day Closed
Boxing Day Closed
Friday 27th Closed
Saturday 28th 9am – 4pm
Sunday 29th Closed
Monday 30th 9am – 2pm
Tuesday 31st 9am – 2pm
New Year’s Day Closed
Thursday 2nd January Closed
Friday 3rd 9am – 4pm then open as normal

After Christmas our courier delivery slots start from 8th January.