It is soft-white, smooth and cream cheese produced by Mary Holbrook of Sleight Farm. The cheese has a disc shape with penicillin rind dotted with reddish-brown ferments. As it ages, the cheese softens like ice-cream and has the sweet acidity and characteristic nuttiness. Affinage takes four to six weeks. Another very famous cheese by Mary Holbook is Little Rydings. This cheese is made from the same curd, but the period of maturing is different. Sleight farm, no longer makes Emlett cheese.
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