Named after the most popular Tor on Dartmoor, this is a natural rinded cheese matured for 5 months. It is made at Stockbeare Farm north of Dartmoor using pasteurised cows’ milk and vegetarian rennet. Using special cultures and a high scalding temperature the inside reveals a buttery coloured interior with small holes evident throughout the cheese. It has a sweet nutty flavour which is intensified further if the cheese is aged. The curd shows stretching string like tendencies when packed into the moulds.
3kg or 1.5kg. V