Rollright

A rising star of the British cheese scene, twenty-something David Jowett trained at the School of Artisan Food and worked for some of the country’s best cheese shops and makers, before striking out on his own. Made using milk from a herd of predominantly Brown Swiss cows at King Stone Farm, Rollright has a washed rind and yielding, buttery paste with savoury, animal flavours. The cheese is named after a local landmark – a collection of Neolithic and Bronze Age standing stones called the Rollright Stones.