milk type
Cow
ingredients
Pasteurised Cow's MILK, Salt, Cheese Cultures, Animal Rennet
coagulant
Animal Rennet
milk treatment
Pasteurised
location
Edenbridge, Kent
milk source
Produced on-site
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milk type
Cow
ingredients
Pasteurised Cow's MILK, Salt, Cheese Cultures, Animal Rennet
coagulant
Animal Rennet
milk treatment
Pasteurised
location
Edenbridge, Kent
milk source
Produced on-site
season
All year
average age
5 Weeks
cheesemakers
David Holton
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Blackwoods Cheese Company's dairy is based at Commonwork Organic Farm, which manages a single herd of 240 mixed-breed milking cows.
Background
Dave began making cheese in Australia before coming to London in 2010 to work at Neal’s Yard Dairy for 10 days. 10 days turned i...
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Dave began making cheese in Australia before coming to London in 2010 to work at Neal’s Yard Dairy for 10 days. 10 days turned into 5 years, with the majority of his time spent within our maturation team. After working closely with cheesemakers and completing an internship at the renowned Mons Affineurs in France, he founded Blackwoods Cheese Company. His flagship is Graceburn, a Persian Fetta-style cheese steeped in cold-pressed rapeseed oil. Hever is Blackwoods’ newest cheese, named for nearby Hever Castle. It is a lactic, washed-rind, soft cow’s milk cheese, made with organic milk.
Read Less
FAQs
As a general rule of thumb, we would recommend roughly between 100 and 150 grams per person for after dinner, and a bit more if cheese is the focus of the meal. If you are buying cheese to serve over a couple of days or as part of a buffet, it is advisable to buy a few larger pieces. This will both look better and keep better than many small bits. To help visualise weights, a good tip is to consider that a regular supermarket pat of butter weighs between 200 and 250 grams. If you are at all unsure please give us a call for some advice.
The best option is to keep your cheese wrapped in its paper within a box in the fridge. This will prevent the cheese from drying out and absorbing other flavours. Your cheese will arrive wrapped in waxed cheese paper, which achieves the best possible balance between maintaining humidity around the cheese and allowing it to breathe. We are happy to provide some free extra cheese paper, just search for "cheese paper" and add it to your basket. We don't recommend cling film or foil as it can cause the cheese to sweat which will negatively affect the flavour.
![](http://www.nealsyarddairy.co.uk/cdn/shop/t/134/assets/nyd-logo.png?v=53870068454676529821656597674)
Hever
Hever is a soft, washed-rind cow’s milk cheese from Blackwoods Cheese Company
![](http://www.nealsyarddairy.co.uk/cdn/shop/files/Hever_2024_1024x1024.jpg?v=1718807738)
![](http://www.nealsyarddairy.co.uk/cdn/shop/files/BlackwoodsCheeseCompanyMap_1065x1065_jpg_9409d644-3acf-4d10-b753-cc430ab35d57_1024x1024.jpg?v=1716563981)
Blackwoods Cheese Company's dairy is based at Commonwork Organic Farm, which manages a single herd of 240 mixed-breed milking cows.
milk type
Cow
ingredients
Pasteurised Cow's MILK, Salt, Cheese Cultures, Animal Rennet
coagulant
Animal Rennet
milk treatment
Pasteurised
location
Edenbridge, Kent
milk source
Produced on-site
season
All year
average age
5 Weeks
cheesemakers
David Holton
background
Dave began making cheese in Australia before coming to London in 2010 to work at Neal’s Yard Dairy for 10 days. 10 days turned into 5 years, with the majority of his time spent within our maturation team. After working closely with cheesemakers and completing an internship at the renowned Mons Affineurs in France, he founded Blackwoods Cheese Company. His flagship is Graceburn, a Persian Fetta-style cheese steeped in cold-pressed rapeseed oil. Hever is Blackwoods’ newest cheese, named for nearby Hever Castle. It is a lactic, washed-rind, soft cow’s milk cheese, made with organic milk.