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Traditional Rennet

Charlie Westhead makes a range of cheeses at his dairy in Herefordshire and this was one of the first, names after Ragstone Ridge near Sevenoaks where he was originally based. Similar to the Sainte Maure style of goats log, but with a twist – a white mould rind. The curd is set overnight in the log shaped moulds and takes 2-3 weeks to develop its rind, beautiful creamy texture and slightly lemony flavour. A Partisan favourite.

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