The clue is in the name – running through the centre of this light and springy cheese is a striking line of wood ash. This tasteless ingredient is a nod to old cheesemaking traditions when ash was used to protect the curds from insects. Made by King Stone Dairy in Chedworth, Ashcombe is based on the traditional Morbier cheese from France.
As striking in appearance as it is in flavour, the cheese is carefully washed in a special brine solution to develop a bright terracotta rind. The cheese itself is slightly elastic in texture with a tangy lactic acidity to the flavour.