Made by Simon Jones and Richard Tagg on Ulceby Grange farm, near Alford, Lincolnshire.
This is an intriguing mixture between a West Country farmhouse cheddar and a Swiss Alpine cheese.

Matured for 14-16 months on wooden boards, its flavour of the smooth yellow paste is sweet and nutty with a savoury finish.
Gold British Cheese Awards 2018

Milk- Cows
Unpasteurised
Rennet-Animal