Made by The Old Cheese Room in Corsham – Wiltshire. Baronet is based on a reblochon recipe this rich buttery cheese has a washed rind. The rind is washed regularly until it develops its distinctive colouring, maturing in 4 weeks. The structure of the cheese depends on the milk and the season. Slightly firmer in the spring and summer when the cows are out grazing the glover and creamier for the rest of the year.
This cheese is pasteurised but even then, you can taste the freshness of the pastures’ different plants in Spring/Summer. It has a definite floral note and a slight suggestion of citrus. In the Autumn and Winter the grazing is reduced and the cheese has a rich buttery, creamy taste. A semi-soft cheese with a lovely pale yellow core.
Find similar soft cheeses over here.
Visit The Old Cheese Room here.