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Made by Julianna at The Old Cheese Room in Wiltshire and only using the farm's pasteurised Organic Jersey milk, Baronet is based on a Reblochon recipe. The structure of the cheese depends on the milk and the season. Slightly firmer in the spring and summer when the cows are out grazing the clover and creamier for the rest of the year. The rind is washed regularly until it develops its distinct colouring and matured for over 4 weeks. Baronet is buttery with a lovely nutty flavour.
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Neston Park; Wiltshire