Approx 120g

Cow. Vegetarian. Pasteurised.

This has been in our deli for a number of years and continues to be a top seller and crowd pleaser.  Based on a Wensleydale recipe but those clever folk down at Lynher Dairies in Cornwall wrap it in (edible) nettle leaf to mature, and it has quite a lovely effect on the texture of the cheese.  It becomes somewhat creamy at the edges but still delicate and a little crumbly towards the centre.  It has a delicious light tang that perfectly suits its texture.  And when it comes to eating the nettle, well that's completely up to you!

Happiest paired with a lighter red like this Chilean Pinot Noir by El Capo Nativo