Golden Cross Cheese Shop/Swiss This washed rind cheese shows

This washed rind cheese shows David’s skill at reimagining the mountain cheeses of France in his Cotswold setting

These cheeses are then nurtured  for up to 18 months in special cellars with optimal conditions and cultures built up over time

the cheese that reaches the market is one month older

Beautifully wrapped

Golden Cross Cheese Shop/Swiss This washed rind cheese showsGolden Cross cheese is sweet, soft and delicately goaty and grassy, with an ice cream like texture. Kevin and Alison Blunt make Golden Cross from the milk of their own goats, which are fed only on pasture or hay (no silage for them!). The recipe is loosely based on the famous Sainte Maure goats milk log from France, but with a bloomy penicillium candidum coat and slightly firmer paste. The young cheese is rolled in ash, and then matured for a couple