Yarlington
£8.75
220GM

The newest British artisan cheeses on the scene. Yarlington is expertly washed in the finest British cider, which aids breakdown right to the core. This cheese is all about the texture. To begin with, the paste is plump, but when applied to a knife, cracker or palate, this cheese becomes the richest of kinds of butter. The density lingers, allowing Yarlingtons subtle flavours such as milk, butter and an almost elusive meat note to their thing. 

  • 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
  • LOCATION
  • CHEESEMAKER
  • REVIEWS
  • NUTRITION

HERD

Holstein Fresians & Shorthorn

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

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’.

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

Cows' Milk, Salt, Animal Rennet, Starter culture, Cider.

Energy1326kj/320kcal
Fat28.1g
of which saturates18.0g
Carbohydrates>0.1
of which sugars<0.1
Protein17.6g
Salt1.55g


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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