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Pitchfork Cheddar

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David Jowett fell in love with the cheeses of the Haut Savoie and became passionate about making a Beaufort-style cheese using Montbeliard cows in Middle England, where he lives. Jowett is his first cheese, a true Alpine style made on Gorsehill Abbey Farm in Vale of Evesham, near the Cotswolds. We love this early Jowett, juicy and fruity and perfect for cutting into cubes to snack on.

Try pairing with Hop Stuff Fusilier beer.

Country of Origin:England
Style of Cheese:Hard
Milk:Cow
Vegetarian:No
Unpasteurised:Yes

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