milk type
Sheep
ingredients
Pasteurised Sheep's MILK, Salt, Cheese Cultures, Animal Rennet
coagulant
Animal Rennet
milk treatment
Pasteurised
location
Chedworth, Gloucestershire
milk source
Bought-in
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milk type
Sheep
ingredients
Pasteurised Sheep's MILK, Salt, Cheese Cultures, Animal Rennet
coagulant
Animal Rennet
milk treatment
Pasteurised
location
Chedworth, Gloucestershire
milk source
Bought-in
cheesemakers
David Jowett
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Background
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Our Work
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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.
Hidcote
Hidcote is a new sheep’s milk cheese from David Jowett, with early batches having a mousse-like texture and frangipane notes in the paste
Hidcote is inspired by Perail, the soft sheep’s milk cheese from Aveyron, France.
milk type
Sheep
ingredients
Pasteurised Sheep's MILK, Salt, Cheese Cultures, Animal Rennet
coagulant
Animal Rennet
milk treatment
Pasteurised
location
Chedworth, Gloucestershire
milk source
Bought-in
cheesemakers
David Jowett
background
Former Neal’s Yard Dairy intern David Jowett has been making cheese at King Stone Dairy in Chedworth in Gloucestershire since 2019. After spending several years producing cow’s milk cheeses like Ashcombe, Rollright, and Yarlington, he began experimenting with sheep’s milk. The result is Hidcote, a lactic cheese with a soft, creamy paste and geotrichum-ripened rind.
our work with this cheese
We regularly visit King Stone Dairy to provide feedback and select cheese. Since Hidcote is a new cheese that's still in development, we are taking extra care to note variation from batch to batch. When each shipment arrives, we taste, touch, and examine the cheese to decide how best to mature it.