Made with the Little Hereford curd and flavoured with fresh sage this cheese is pressed for 24 hours and then matured for between 6-10 weeks. Sage is a very traditional addition to cheese and produces a nice fresh flavour without over powering the cheese itself.
Creamy, herbaceous and mellow.
This was the first deviation from the original Little Hereford recipe and has been produced by us since 1997. When possible the sage is foraged from the local gardens. A prolific herb it benefits from being cut back so there is often a glut from which the cheese benefits.
Raw milk. Veg rennet.