Daylesford Organic
07 April 2004
Two years ago American cheesemaker Joe Schneider moved from Sussex to the Cotswolds to build a dairy at Daylesford New Farm near Chipping Norton. The plan was to make cheese from the milk of the farm's organic herd of Friesian cows. Daylesford Organic was the result, and it picked up Best Modern Cheese at the 2003 British Cheese Awards. The Cheddar-like hard cheese is made by the traditional Cheddar process, then pressed and bandaged in cloth and matured for up to a year. It has a piquant, layered taste and a well-balanced texture.
Price £12.55 per kg (each cheese weighs about 11kg)
Available from
Paxton & Whitfield
01608 652090
