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Honey softens the edges; thyme keeps things interesting.
Honey brings a gentle sweetness to the depth of matured sheep’s cheese, while thyme adds a fragrant herbal edge. Distinctive without becoming overpowering, it is the kind of cheese that encourages one more cut and a few new ideas.
Six months of maturation give the sheep’s cheese enough depth to meet the honey without surrendering its savoury character. The sweetness stays measured, while the thyme-covered rind releases a fragrant herbal note that makes every cut more expressive.
Bring it to the table with toasted walnuts, pears, figs or warm bread, or sharpen the contrast with pickled vegetables and bitter leaves. In the kitchen, try it with roasted pumpkin, baked onions or grilled peaches. It also melts beautifully into a toasted sandwich with mustard, cured ham or fresh herbs.
Pasteurised sheep’s MILK, honey (<6%), salt, stabiliser (calcium chloride), rennet, preservative (lysozyme derived from EGG) and lactic cultures.
Rind: Margarine, thyme (<2%) and antifungal preservative E235.