Oak-smoked Ashdown Forester is a young, firm un-pressed cheese with a creamy, slightly squidgy texture, which has an attractive basket weave texture on its rind. Matured for around three months and then smoked over oak shavings.
Ingredients: organic pasteurised cow's milk, salt, vegetarian rennet.
The High Weald Dairy is on Tremains Farm at Haywards Heath, West Sussex. In the late 1980s Mark Hardy, and his parents Guy and Audrey, established a flock of 150 British Friesland sheep for milking at their small family farm. Mark and his wife Sarah later added dairy cows and goats, and now make a range of artisan organic cheeses.