Hidcote

Beneath its ivory, wrinkled cloak, Hidcote reveals a lactic core that matures into a silky, runny paste—rich, fatty, and deeply mouthcoating. Its full aroma evokes fresh hay and clean farmyard air, while flavours of cultured cream and warm, sweet nuts unfold with delicate notes of uncooked mushroom. A new seasonal cheese from David Jowett at King Stone Dairy, it is made only in the spring and summer months, when the ewes are giving milk after spring lambing. David is renowned for washed-rind fav