The Cheese's! Ashmore Farmhouse and Kellys Canterbury Goat

Ashmore cheese is made with vegetarian rennet and is hand made with very little automation.

It is made in a cheddar style and after milling is wrapped in muslin and pressed for 2 days in the old 19th Century presses.

After pressing the cheeses are unwrapped and place "nude"(!) on aged pine shelves in the maturing room for at least 5 months for Ashmore Farmhouse, less for the Kellys Goat cheese. Each cheese is turned and stroked daily.

Ashmore cheese is made in different sizes 500g - 1kg truckles and 2kg and 4kg wheels and are avalible at different stages of maturity and in smoked, blue, goats, fresh, garlic and chilli versions.

Serving suggestions

Ashmore cheeses are very versatile. They can be enjoyed as the centre piece of a traditonal ploughmans lunch or as part of a cheese board. They work very well with pickles, sweet apples and also our very own Cheesemakers Chutney, which was developed specifically to compliment our cheese.

Ashmore is especially enjoyable with Duskins Apple juice or Hopdaemons Brewery Beer.

Our cheese can be used in soups, quiches, welsh rabbit, souffles, sauces - even ice cream!!

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