Description
Ashcombe Cheese
About Ashcombe
Ashcombe is a hard, washed-rind cheese with a distinctive line of wood ash running through the middle. It gives a little nod to French cheesemaking, but with a very British character of its own. Made by the small but mighty King Stone Dairy in Chedworth, Gloucestershire, it’s one of those cheeses that immediately stands out on the counter.
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 nearly enough places for it to go. Rather than let it go to waste, he decided to make a larger, longer-aged cheese that would use more milk and allow him to develop a completely different style. And so, Ashcombe was born.
Even the name brings together the cheese and the landscape around it: ‘ash’ for the line running through its centre, and ‘combe’ for the steep-sided valleys of the Cotswolds.
What started as a response to a very unusual time has become one of Britain’s most recognisable modern cheeses. Ashcombe was named Supreme Champion at the British Cheese Awards in 2022 — quite an achievement when you consider just how many brilliant cheeses are being made in Britain today.
Made by hand, with care
Ashcombe is made at King Stone Dairy on Manor Farm in the heart of the Cotswolds. The milk comes from a mixed herd including British Friesians and Dairy Shorthorns, grazing on pastures rich with different grasses and herbs.
That striking line through the middle is a nod to the tradition of Morbier, where ash was historically used to protect the curd from the first milking until more curd could be added after the next. In Ashcombe it has become part of the cheese’s identity, creating that unmistakable dark line through the golden paste.
The rind is regularly washed in brine as the cheese matures, encouraging it to develop its lovely russet colour and adding another layer of savoury flavour. Ashcombe is then allowed to mature until the texture and flavours come together — the result is a cheese that manages to be both comforting and really rather interesting.
Ashcombe – Jen’s Tasting Notes
Ashcombe is a lovely combination of savoury, nutty and milky flavours. The washed rind brings a slightly meaty, earthy character, while the cheese itself has aromas that always make me think of warm milk and hay.
The texture is smooth and supple, becoming softer towards the rind, and there’s a lovely richness without it becoming overpowering. I always find fresh hazelnuts in the flavour, alongside a gentle buttery sweetness and just enough savouriness from the rind to keep you going back for another bite.
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: A dry white wine works beautifully. Try a Chenin Blanc with enough acidity to cut through the richness while still allowing those nutty, buttery flavours to shine.
- Something a little different: Keep things British with a good dry cider. The freshness and fruit work brilliantly against the savoury washed rind.
- On the plate: Fresh apple or pear and a handful of hazelnuts are all you really need. Ashcombe is such a good-looking cheese that I wouldn’t hide it amongst too many accompaniments.
- In the kitchen: Ashcombe melts beautifully, so try it in a toastie, melted over potatoes or as a very British alternative for raclette. Although, to be honest, it seems almost a shame to melt something this pretty.
Jen’s note: Ashcombe is a real looker. That dark line of ash running through the golden cheese is hard to miss, but thankfully this isn’t a cheese that relies on its good looks — it tastes every bit as good as it looks.
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 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, starter cultures, rennet, ash
