Pavé Cobble

Name: Pavé Cobble
Brand: Rennet & Rind
Price: 7.9 GBP
Availability: OutOfStock
Rating: 5.0 (12 reviews)

£7.90

Size200GM

Quantity

Made by at White Lake Cheese in Somerset, Pavé Cobble is a lactic style Ewes milk cheese. It starts with a sweet cream flavoured followed by slight tangy flavour finishing with a hint of lemon. Unique in the fact that the truncated pyramid shape is rolled in ash. Starting as a wrinkled silvery grey to a thicker more natural mold rind dominated by greens and blues over time. Awarded Supreme Champion Cheese 2017.

Matured on site at Rennet & Rind by Perry
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MILK
LOCATION
CHEESEMAKER
REVIEWS
NUTRITION

HERD

Friesian Sheep

The origin of the Friesian sheep breeds is the region of Friesland extending along the North Sea coast westward from the Weser River in the northeast of Germany along the north coast of the Netherlands and south to the Schelde (Scheldt) River at the border of the Netherlands and Belgium

MILK

Unpasteurised( Thermised)

Raw milk or unpasteurised milk is milk that has not been pasteurised, a process of heating liquid foods to kill pathogens for safe consumption and extending the shelf life.

Thermised milk is raw milk that has been heated for at least 15 seconds at a temperature between 57 degrees C and 68 degrees C.

RENNET

Suitable for vegetarians

Vegetarian rennets are either vegetable-based (made from plants such as figs, nettles and thistles), microbial (produced using moulds and fungi sources) or made using genetically modified rennet.

Pylle, SOMERSET, British isles

Pylle is a village and civil parish 4 miles south west of Shepton Mallet, and 7 miles from Wells, in the Mendip district of Somerset, England. It has a population of 160. The parish includes the hamlet of Street on the Fosse. The village is very close to the site of the Glastonbury Festiva

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Whitelake Cheeses

"White Lake’s home is set at Bagborough Farm – just off the Glastonbury festival site, in Pylle Somerset. The milk we use to create our wonderful goat cheeses is provided by Roger’s own beloved herd – a mix of Toggenburg, British Alpine and Saanen goats. Roger and the team take great care to ensure our four-legged suppliers are as happy as can be – they are fed a specially adapted diet ideal for cheesemaking. A local Guernsey herd provide our cows’ milk and our sheeps’ milk comes from a flock also located just down the road. The result is minimal food miles, support for our Somerset neighbours, and truly exceptional cheese!"

Sheeps' Milk, Salt, Vegetarian Rennet, Starter culture.

Energy	975kj/235kcal
Fat	18.0g
of which saturates	10.8g
Carbohydrates	5.7g
of which sugars	0.1g
Protein	12.0g
Salt	1.4g

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