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A semi-soft cheese; creamy tasting and slightly crumbly with lemon undertones and a hint of nut, in a natural edible rind. Made from pasteurised cow’s milk. Matured for 16 – 20 weeks. This cheese is made to an old, traditional cheese recipe but with an Alsop twist. 

Vegetarian: All Alsop & Walker cheeses are vegetarian, made using vegetarian rennet.

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