Evenlode is a semi-soft, washed-rind cheese, typically having a firm, curdy core with bright, lactic flavours, and a softer, pudgy breakdown below it's sticky, brick-red rind, where the flavours are more savoury, meaty, and peanutty, with quite a pungent aroma.

  • Matured on site at Rennet & Rind by Perry

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  • MILK


Holstein Fresians & Shorthorn

Mammal - Evenlode

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



Number - Evenlode

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’.

Clothing - Evenlode

A Word on Rennet & Rind Maturing

"Evenlode skips our maturing room, and goes straight into refrigeration. We like to maintain a chill temperature to ensure that the breakdown doesn't get to aggressive and the cheese remains firm and lactic."

Perry James WakemanCheese Guy & Maturer

Cotswold village of Chedworth, BRITISH ISLES

Chedworth is a village and civil parish in Gloucestershire, southwest England, in the Cotswolds and is known as the location of Chedworth Roman Villa, administered since 1924 by the National Trust.

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Person - Evenlode

David Jowett

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


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