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Ashcombe
This is a gentle but delightfully smooth-flavoured cheese with an obvious nod - in the line of wood ash running through the middle - to the French cheese Morbier. It matures for 2-4 months and is regularly washed in a special brine solution whiuch affects every aspect of the cheese, most obviously its russet-cloured rind. It has a particularly lovely texture and looks beautiful on the cheeseboard!
Made by David Jowett at King Stone Dairy in the Cotswolds, Gloucestershire.
Pasteurised, not vegetarian.
