"The apotheosis of how far British cheesemakers have come." - Perry

A British take on a proper rustic French Tomme. A truly stunning collection of native yeast and moulds are peppered across the surface, this diverse microflora has two jobs. Firstly, creating an absolutely gorgeous mushroom woodland aroma, and secondly, creating a crucial part in imparting Moreton's truly unique flavours. The cheese on the palate is smooth, and the taste is seriously rich and savoury with an interesting pivot, to a clever clean seltzer note.

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  • MILK


Holstein Fresians & Shorthorn

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



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

"A new cheese to us, so we'll be during some experimenting over the next year. I am specifically interested in cultivating the earthy rind, utilising some techniques I learnt in from my time in France, pushing the filament moulds back into the cheese. I shall update accordingly"

Perry James Wakeman- R&R Affineur

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

Cow's Milk, Salt, Animal Rennet, Starter culture.

of which saturates26.0g
of which sugars<0.1g


Allergens,Ingredients and Nutritional Information Disclaimer

These details have been carefullyprepared and are provided for information only. While we believe the details tobe accurate, we would strongly recommend that you refer to the product labeland packaging prior to consumption. Rennet & Rind is unable to acceptliability for any errors and omissions or information that may be incorrect. Ifyou require further information, please contact us on 01480 831 112 or email


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