Highmoor Cheese

Description

Highmoor

Highmoor is a soft, supple cheese which has been washed in brine during its 5 week maturation period. It is based on the washed rind cheeses of France such as Pont l’Eveque and Pave d’Auge. When it’s ready to eat this cheese develops a deep orangery red rind which has a certain aromatic quality. The taste is savoury with hints of sweetness and underlying brothy and bacony notes.

The Nettlebed Creamery was founded by Rose Grimond in 2015. We go to the dairy every couple of weeks to buy our Highmoor directly from Rose and her team. The milk for the cheeses comes from Rose’s family farm, Merrimoles. The farm covers an impressive 2000 acres around the villages of Bix and Nettlebed in South Oxfordshire, where it is run by Rose’s mother and aunt who are nieces of Ian Fleming. It has been in their family for more than 100 years and is home to a herd of 130 cows which are a mixture of Holstein Friesians, Swedish Red and Montbeliardes. The farm is completely organic. Rose believes that the quality of the pastures as well as the quality of the cows are the reason why Highmoor has been so successful.

As well as the Highmoor, Rose and her team produce 2 other cheeses that we feature in our counter. Both the Bix and the Witheridge are firm favourites with our staff and customers alike.

Highmoor is delicious when paired with a dry white wine such as a Pinot Grigio. It also works really well as a substitute for Reblochon in a Tartiflette recipe.

Ingredients (Allergens are listed in capitals)

MILK, salt, starter cultures, rennet.