Cheese On The Wey – Weywood


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Cows Milk


Traditional Rennet



Introducing the deliciously unctuous, local Weywood from Surreys newest cheesemaker, Cheese on the Wey. Made with local, unpasteurised cows milk in little 180g moulds, it has all the makings of a true Partisan favourite.

Lovingly washed in Greens Farm Cider, this sticky delight has a buttery finish and moreish yeasty notes. We are excited to try in in our first autumnal fondue and think it will pair beautifully with Cornish Kern for a British twist on this classic dish.

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