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Hidcote
Hidcote
Hidcote
£10.00
125GM

Made from the first milk of the season, Hidcote is a truly special sheep’s milk cheese from the ex-Berkswell herd, now settled and thriving in Gloucestershire. Lambing season milk at its finest rich, sweet, and full of promise.

The rind is absolutely mesmerising. A soft, blooming geotrichum that ripples like wrinkled linen. That perfect, brainy coat, textured and inviting, almost too beautiful to cut into. But when you do, the paste is clean, the flavour delightfully floral and lactic, with just enough depth to keep things interesting.

It’s the kind of cheese that quietly tells you spring has arrived. Subtle, fresh, and full of new beginnings.

Available Online, In Our Stamford Store and via Rennet & Rind Wholesale

Matured on site at Rennet & Rind by Perry

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

HERD

Ex Berkswell Sheep

Made from the herd of Sheep that created one of Britain's best cheese ever made. Unfortunantely no Berkswell is no more, but Hidcote is. 

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

"Nothing. We want this cheese to be as fresh as a daisy, just like the essence of the cheese itself!"


Perry James Wakeman - CEO, Affineur of the Year

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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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

Sheeps Milk, Salt, Animal Rennet, Starter culture.


Energy373kcal
Fat31g
of which saturates18g
Carbohydrates<0.1g
of which sugars<0.1g
Protein22.0g
Salt1.65g

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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Customer Reviews

Frequently asked questions about Hidcote

What is Hidcote cheese?

Hidcote is a small, lactic-set soft cheese made from pasteurised sheep’s milk, ripened with a Geotrichum rind. Made by David Jowett at King Stone Dairy in Gloucestershire, Hidcote is delicate, fluffy, and creamery when young, developing deeper “sheepy” flavours and aromas as it matures.

Where is Hidcote cheese made?

Hidcote is made at King Stone Dairy, located on Manor Farm in Chedworth, in the heart of the Cotswolds. The milk used comes from Sheaf House Farm in Blockley, Gloucestershire, which provides rich, pasteurised sheep’s milk.

What does Hidcote cheese taste like?

When young, Hidcote has a light, fresh, slightly citrusy flavour, with a creamy and fluffy paste. As it ages, the cheese ripens to develop farmy, earthy undertones and a more pronounced sheep’s milk tang, with a delicate mushroomy rind.

What does Hidcote look like?

Hidcote is a small disc-shaped cheese, with a wrinkly ivory-coloured Geotrichum rind. Occasionally, you may spot natural blue moulds appearing on the surface—perfectly normal and part of the cheese’s natural character.

How should I serve Hidcote cheese?

Serve Hidcote at room temperature to experience its full creaminess and flavour complexity. Pair it with delicate accompaniments like honey, orchard fruits, almonds, or a soft baguette. It also pairs beautifully with a dry cider or sparkling wine.

How long does Hidcote cheese last?

Hidcote has a shelf life of 45 days from production, but we recommend enjoying it within 7–10 days of opening to experience it at its best. Always check the packaging for specific use-by information and store chilled (below 8°C).

Is Hidcote cheese suitable for vegetarians?

No, Hidcote is made using animal (lamb’s) rennet, so it is not suitable for vegetarians. Always check the label for allergen and dietary details.

What makes Hidcote unique?

Hidcote is one of the few British Geotrichum-rinded sheep’s milk cheeses, inspired by French classics like Valençay or Selles-sur-Cher. Its seasonal variation, hand-crafted small batches, and the lush pastures of the Cotswolds give it a distinctive, place-driven character that evolves beautifully with age.