Pasteurised | Cow’s Milk

Encircled in spruce, it takes on a piney note and has a similar rind to washed rind cheeses. In fact, Winslade is not washed, but uses similar moulds and bacteria to a washed rind cheese, and is matured for eight weeks a high ammonia environment, which creates its pinky hue and dappled rind.

Not as strong as Tunworth, mature Winslade is soft and gooey, with gentle floral and piney notes.

Ingredients: Milk, salt, cheese cultures and rennet.