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Aged for 6-8 weeks. A soft, creamy and bright washed rind cheese. During the washing process, Yarlington is washed twice with a brine solution and twice with Tom Oliver's Yarlington Mill cider which is matured in Speyside whisky oak barrels for 18 months.
Pasteurised cow’s milk. Traditional rennet. Producer: David Rowett, King Stone Dairy, Gloucestershire, England. Approx. 220g.
Ships within 48 hours · Estimated delivery Sep 7 - Sep 12
US$40
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