Cow's milk cheese of Neals yard Dairy in south narrow country (GB). The orange dough is special. Since the 18th century it is added Annatto to colour the milk. These are the reddish-yellow colouring seeds of the Annatto bush. Maturation approx. 5 months.
A hard cheese that is left to age for about a year and a half. The wheels are then wrapped in chestnut leaves which transform them and enrich them with a strong, exceptional flavour. It pairs well with great Langa wines but is ideal with important dark craft beer too.
The milk is curdled with calf rennet in copper kettles over the wood fire. The dough has a compact consistency and a straw-yellow colour, the moulds are matured in the bunker for up to 30 months. The smell is reminiscent of plant and animal notes, and the taste is finely balanced by sweetness and salt. Piquant and in the aroma it reminds of alpine herbs, ripe fruits, walnuts and meat broth.
The milk is curdled with calf rennet in copper kettles over the wood fire. The dough has a compact consistency and a straw-yellow colour, the moulds are matured in the bunker for up to 30 months. The smell is reminiscent of plant and animal notes, and the taste is finely balanced by sweetness and salt. Piquant and in the aroma it reminds of alpine herbs, ripe fruits, walnuts and meat broth.
Cow's milk cheese of Neals yard Dairy in south narrow country (GB). The orange dough is special. Since the 18th century it is added Annatto to colour the milk. These are the reddish-yellow colouring seeds of the Annatto bush. Maturation approx. 5 months.
