Description
Hidcote Cheese
About Hidcote
Hidcote is a new standout on the British artisan cheese scene. It’s a soft, seasonal sheep’s milk cheese made by David Jowett at King Stone Dairy, recognised for cheeses that strongly reflect their origin. While most British classics use cows’ milk, Hidcote’s pasteurised sheep’s milk provides richness and delicacy. It holds its own among the UK’s cheeses and compares well to renowned European sheep’s milk varieties.
The Backstory
‘Hidcote’ nods to the local area. Named after a nearby hamlet dear to David since childhood, it also evokes Hidcote Manor Garden, an Arts and Crafts gem known for its care and detail, qualities matched in the cheese.
Hidcote is only made in spring and summer, when ewes produce milk after lambing. This brief season yields milk that’s rich in flavour, which shines in the cheese.
Unlike large cheese factories that produce year-round, Hidcote is crafted only when the milk is at its best. Its availability follows the farm’s rhythm, appearing and disappearing with the seasons.
Hidcote – Jen’s Tasting Notes
Hidcote’s texture stands out: as a lactic cheese with a Geotrichum rind, it has a gently wrinkled ivory skin that is elegant yet understated. Inside, Hidcote is soft and creamy, almost mousse-like. When young, it holds its shape but is spoonable. As it ripens, the centre becomes rich and runny, a sign of excellence in this style.
Hidcote’s flavour is layered and subtle, with fresh hay and creamy, sweet milk characteristics. Gentle notes of almond, mushroom, and leafy undertones surface as it matures, deepening into soft earthiness. These qualities place Hidcote among notable French ewe ’s-milk cheeses, but its expression is uniquely British.
Hidcote is made traditionally, with careful attention to detail. It starts with pasteurised sheep’s milk from local Gloucestershire flocks. Starter cultures and lamb’s rennet are added; curds are gently shaped and drained. The cheese then ripens, developing character through time and local air.
The Geotrichum rind encourages a wrinkled, tender exterior, allowing the centre to mature at its own pace and adding subtle aromas and flavours. Cheesemakers adjust their approach batch by batch, tasting and feeling the cheese to ensure each batch of Hidcote reaches its potential before release.
How to Serve and Pair Hidcote
- 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: For me, the best drink combo is a dry cider to provide a refreshing contrast to the cheese’s richness.
- Something a little different: It also works really well with a crisp white wine such as a Bacchus.
- On the plate: Keep it really simple with a fresh baguette, letting the cheese shine. I also love to add a touch of honey or quince to complement its sweet undertones.
- In the kitchen: This cheese is way too good to cook with, put it on a cheeseboard and enjoy!
Jen’s note: Hidcote showcases King Stone Dairy’s approach: using local milk, traditional methods, and working with the seasons. Known for their award-winning cows’ milk cheeses, Hidcote is their first sheep’s milk lactic cheese, bringing something new to their range.
Buying Hidcote
- Brand or Producer: King Stone Dairy
- Product name: Hidcote
- Milk: Sheep
- Country: England
- Region: Gloucestershire
- Strength: Mild
- Vegetarian: No
- Suitable for pregnancy: No
- Allergens: MILK
Sizes and Prices
- Whole cheese (approx. 200g), £10.00
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, rennet, cultures
