Stithians
StithiansStithiansStithians
£6.00
250GM500GM1KG
Essentially a naked Yarg. It has a rich, creamy rounded flavour with a characteristic clean tang as well an interesting almost milk chocolate finish. Showing off an array of wild mould, just as nature intended, it produces a rind which can vary in colour from a creamy yellow when young to a pinkish bloom if the cheese is left for longer.
  • Matured on site at Rennet & Rind by Perry

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  • Insulated boxes and ice packs to ensure chilled delivery 

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  • MILK
  • MATURATION NOTES
  • LOCATION
  • CHEESEMAKER

HERD

Ayrshires

Ayrshire cattle are a breed of dairy cattle from Ayrshire in southwest Scotland. The adult Ayrshire cow weighs from 450 to 600 kilograms. Ayrshires typically have red and white markings; the red can range from a shade of orange to a dark brown

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

"Consistent batch tasting. We're looking for one note to rear it beautiful head. That chocolately-esque finish. Once achieved. We rewrapped and chill to make sure that cheese retains the note "


Perry James Wakeman - Cheese Guy & Maturer

Ponsanooth, Truro, West Cornwall

Ponsanooth is a village in Cornwall, England, United Kingdom. It is about four miles southeast of Redruth and two and a half miles northwest of Penryn on the A393 road Redruth to Falmouth road. The church of St Michael and All Angels is now part of a larger benefice, sharing a single vicar with Mabe.

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Catherine Mead

Catherine Mead (OBE)

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