Ribblesdale Owd Ewe

It is cloth bound and put in the maturing room to mature, where over time, it loses moisture, and the fat begins to break down and the flavours really start to come into their own. A complex cheese with layers of flavour. It is turned and rubbed each week to keep it happy.

Tasting Notes

Complex flavour
Cloth bound
Firm texture
Fatty mouth feel

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Nutritional Information

Per 100g

Energy

2006kj
484kcal

Fat

39.5g

Saturates

28.6g

Sugars

<0.5g

Salt

<0.01g

How its made

The process of making cheese is common to all cheeses. As a result of this process, milk is transformed into curds and whey. After draining they whey, a curd is left behind; this curd is already ‘fresh’ cheese! A variety of methods can then be used to prepare the cheese: straining, pressing, salting, or brining. Whether it’s young or old, clean or with mould, it’s delicious! Each cheesemaker practices his or her craft in his or her own unique way, and cheesemaking is both a science and an art.

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