Description

Named after the neighbouring hamlet of Washbourne, where sheep were once bathed in the river Wash, they use the excellent ewes’ milk from Tom & Helen Garland to make this unpressed washed curd cheese. Washbourne has a subtle, nutty flavour that develops with age and a pliable and smooth texture, achieved by washing the curds. Once moulded, they bathe it in brine, turn it, and nurture it until perfect.

A washed curd cheese with a supple, yielding texture, it is rich and complex and develops savoury nuttiness with age.