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Mar 08: currently unavailable due to production difficulties
I hope most of our producers have character - some distinctive quality that sets their cheese apart - but there's certainly no doubt that this is true in the case of Cornwall's Terri Rasmussen and her Tamaracott cheeses. We've listed her Hobbs Choice for some time, and now here is her latest cheese, Boyton. It's named after the farm where Terri gets her milk and, like all her cheeses, it's made with ewes' milk. But it's not just the fact that she restricts herself to sheeps' milk that makes Tamaracott so special: everything about them is just a bit special.
As the photo shows, this is a miniature work of art that's almost too good to eat. Having said that, I have to confess I did eat it, and very lovely it was too.
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