- Type of Milk: Cow’s.
- Pasteurisation: No.
- Vegetarian: No.
- Country & Region: England, Sacrewell near Stamford.
- Flavour: Fruity flavour and creamy texture.
- Allergens: MILK.
Cambridgeshire’s first soft bloomy, white rind cheese, made using traditional artisan methods. When left out for two hours, at room temperature, this beautiful cheese has a fruity flavour and a creamy texture. Made in small batches and taking six weeks to develop, care and attention goes into each round.
Made by Alison using traditional artisan methods near Stamford so very close to home for us. Alison uses Bassingthorpe milk collected fresh from the morning’s milking and turned into a delicious flavoursome cheese. We also sell Bassingthorpe Milk in our Market Gate and Old Bakehouse Deli’s. Using traditional methods, such as hand turning the cheese, attention is taken with every cheese. The result is something quite special. We are lucky to sell this cheese which is quite new to the market.
Each round is wrapped in paper and comes in a recyclable wooden box. Keep refrigerated but leave out of fridge two hours before serving.