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Made with unpasteurised milk

Tilly Whim


This colourful little cheese has a natural rind encasing a wonderfully smooth textured semi-soft cheese inside. Throughout its ripening period of around 6-10 weeks, the wonderful range of natural flavours from the rind develops into the cheese underneath. The natural rinds can vary a little from batch to batch as the cheese responds to seasonal variations in the natural flora of the environment, but all giving this cheese its wonderful distinctive flavour!

Unpasteurised, not vegetarian

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Chalke Valley Cheese

Chalke Valley is the story of a cheesemaker who wouldn't give up easily. Made redundant from another dairy when it was closed a few years ago, Alison French was determined, one day, to start up on her own. The former biologist had become hooked by cheese-making! It took a few years but finally she's got there and now, as Chalke Valley Cheese, she makes a range of cheeses from her own dairy in the Dorset village of Cranborne, from which one

of her soft white brie-style cheeses takes its name. Having previously been a cheese maker in the county proved to be a wonderful launching pad - there were wholesalers & delis very keen to work with her again. As well as revisiting the soft whites which were her original speciality, she's branched out: there's a cheddar and a caerphilly, plus a rather wonderful little semi-soft called Tilly Whim (named after a cave on the coast, apparently).