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Burford Cheese Cow Milk Cheese
£11.13
250GM500GM1KG1/2 (3KG)Whole (6KG)

Awarded Supreme Champion at The British Cheese Awards 2025. Britain’s Best Artisan Cheese. 


Burford is a bold and beautiful alpine-style cheese that truly captures the essence of high summer milk. Crafted from the richest, most aromatic milk of the season, Burford brings forward a symphony of deep, roasted flavours. Think caramelised onions, roasted nuts, and that satisfying sweetness you get from perfectly charred delicacies. The texture is a marvel – firm enough to hold its shape, but with a smooth, buttery finish that melts effortlessly on the tongue.

Perry is especially excited about this one, declaring, “This is one of the most exciting cheese prospects I’ve ever seen. If we get this right, and it’s bloody gorgeous at the moment, this cheese could really gain international notoriety.”

Burford isn’t just a cheese, it’s a celebration of British terroir, and it’s poised to make waves well beyond our shores.

  • MILK
  • MATURATION NOTES
  • LOCATION
  • CHEESEMAKER
  • REVIEWS
  • NUTRITION 

HERD

Holstein Fresians & Shorthorn


Manor Farm is an organic dairy farm with around 250 British Friesian and Dairy Shorthorn cows on diverse herbal pastures.

MILK

Pasteurised

The process of pasteurisation involves heating milk to 71.7°C for at least 15 seconds (and no more than 25 seconds). Because of the nature of the heat treatment it sometimes referred to as the ‘High Temperature Short Time’ (HTST) process. Once the milk has been heated, it is then cooled very quickly to less than 3°C. The equipment which is used to heat and cool the milk is called a ‘heat exchanger’.

A Word on Rennet & Rind Maturing

"Currently, we are trying to keep the Burford in Maturation Rooms for as long as possible. The flavour is great at any stage at the moment, but we are trying to work is the length of maturation vs complexity is worth pay off. Currently as of 2024 that answer is yes"


Perry James WakemanCheese Guy & Maturer

Cotswold village of Chedworth, BRITISH ISLES

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David Jowlett

David trained in culinary arts before cheese took him away from the kitchen. While on an internship at Ram Hall Farm, he enrolled to study for a one year diploma in dairying at the School of Artisan Food, where he studied the craft of farmhouse cheesemaking alongside other traditional food disciplines. His journey in cheese has taken him from co-managing a branch of Paxton & Whitfield to making cheese at Berkswell, the Welbeck Estate (Stichelton), the Cellars at Jasper Hill Farm in Vermont, USA, Neal’s Yard Dairy in London, and then two years as head cheesemaker at Gorsehill Abbey Farm, Worcestershire, before embarking on Rollright in 2015


Pasteurised Cows' Milk, Lysozyme (EGG derivative), Salt, Animal Rennet, Starter culture.


NutritionalInformation

 

Energy(kj/kcal per 100g)

1452kJ/351kcal

Fat(g/100g)

32g

(ofwhich saturates)

24g

Totalcarbohydrate (g/100g)

                               <0.1g                                   

(ofwhich sugars)

<0.1g

Protein(g/100g)

25g

Salt(g/100g)

2g

Disclaimer

Allergens, Ingredients and Nutritional Information Disclaimer
These details have been carefully prepared and are provided for information only. Whilst every effort, care and attention to detail has been taken to provide accurate details, we strongly recommend that you refer to the product label and packaging prior to consumption. Rennet & Rind is unable to accept liability for any errors and omissions or information that may be incorrect. If you require further information, please contact us on 01480 831 112 or email hello@rennetandrind.co.uk


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Frequently asked questions about Burford

What is Burford cheese?

Burford is an alpine-style hard cheese with a washed rind, made from pasteurised organic cow’s milk at King Stone Dairy in Chedworth, Gloucestershire. It has a nutty, slightly fruity flavour, characteristic of traditional alpine cheeses.

Where is Burford cheese made?

Burford is made at King Stone Dairy, a small, quality-focused cheesemaking business located at Manor Farm, Chedworth in the Gloucestershire Cotswolds. The cheese is crafted by David Jowett, a skilled cheesemaker committed to sustainable farming and quality artisanal production.

 Is Burford cheese made from pasteurised milk?

Yes, Burford cheese is made from pasteurised organic cow’s milk sourced directly from the farm at Manor Farm, Chedworth. For more information on pasteurisation and food safety, always check the packaging and consult official resources such as the NHS website.

What does Burford cheese taste like?

Burford has a nutty, buttery flavour with subtle fruity undertones, typical of alpine-style cheeses. As it matures, the flavour deepens, offering a more pronounced savoury richness with a firm yet slightly creamy texture.

How should I store Burford cheese?

Burford cheese should be stored in the refrigerator, ideally in its original packaging or wrapped in wax paper. Always store below 8°C. For the best experience, bring it to room temperature before serving to enhance its flavour and texture. Always check the packaging for specific storage instructions.

How is Burford cheese made?

Burford cheese is made using organic milk from a single herd of cows raised on Manor Farm’s diverse, herbal pastures. The cheese is produced by hand and follows traditional alpine cheesemaking techniques, with the curd cooked and the rind washed during the maturing process.

Is Burford cheese suitable for vegetarians?

No, Burford cheese is made using animal rennet, which makes it unsuitable for vegetarians. Please check the packaging for dietary and allergen information.

 How long does Burford cheese last?

Burford cheese has a shelf life of 7 days+ from cutting and wrapping. To enjoy it at its freshest, we recommend consuming it within this time frame, as it will be at its best when freshly cut from the maturation room. Always check the label for the specific use-by date and storage instructions.

What is the texture of Burford cheese?

Burford has a firm, smooth texture, typical of alpine-style cheeses. As it matures, it retains a slightly creamy feel while remaining robust and easy to slice.

What are the key ingredients in Burford cheese?

The key ingredients in Burford cheese include organic cow’s milk, sea salt, cultures, animal rennet, and lysozyme (an egg derivative). Please check the packaging for full allergen details.

What are the best pairings for Burford cheese?

Burford pairs beautifully with crusty bread, nuts, and fruits like apples and pears. For drinks, it complements dry white wines such as Chardonnay, as well as light red wines and even crisp ciders.

Can Burford cheese be used in cooking?

Yes, Burford is excellent for cooking. Its rich, nutty flavour makes it perfect for grating over pasta, melting into a sauce, or using in baked dishes like tarts and gratins. Always check the packaging for any additional cooking or safety guidelines.

 Is Burford cheese handmade?

Yes, Burford cheese is entirely handmade by David Jowett at King Stone Dairy, using traditional methods and organic milk from a single herd of cows. The cheese reflects the quality and care put into every step of its production.

Who makes Burford cheese?

Burford is crafted by David Jowett, an artisanal cheesemaker at King Stone Dairy. The dairy is focused on small-scale, quality-focused cheesemaking, using organic milk and supporting regenerative agriculture.

What is the nutritional information for Burford cheese?

Per 100g, Burford cheese contains:

Energy: 1452kJ/351kcal
Fat: 32g (of which saturates: 24g)
Protein: 25g
Salt: 2g
Carbohydrates: less than 0.1g

What makes Burford cheese unique?

Burford is unique due to its organic milk source and traditional alpine cheesemaking process. The milk is sourced from a single herd of cows at Manor Farm, and the cheese is washed and aged to develop its rich, nutty flavour, with subtle fruity undertones that enhance its overall complexity.

What is the source of Burford’s milk?

Burford is made with organic cow’s milk sourced from Manor Farm Chedworth, where the cows graze on diverse, herbal pastures. This milk contributes to the high quality and distinctive flavour of the cheese.