Ashcombe

Ashcombe is a semi-soft British cow’s milk cheese made by David Jowett at King Stone Dairy in Gloucestershire. Inspired by the French Morbier, it has a smooth, buttery texture with a distinctive line of vegetable ash running through the centre. Beneath its natural rind, the golden paste is rich and supple, offering fresh milky flavours with delicate mushroom notes and a subtle earthy character.

Made using pasteurised cow’s milk from the farm’s own traditional British herd, Ashcombe is crafted using time-honoured cheesemaking techniques before being matured for around two to three months. The decorative line of wood ash is a nod to traditional French cheesemaking, while the careful ageing process develops its creamy, semi-firm texture and beautifully balanced flavour without losing its fresh, buttery character.

Pair it with crusty sourdough, fresh pears or apple chutney to complement its creamy texture and gentle earthy notes. It's equally delicious melted into toasted sandwiches or served as part of a British cheeseboard with charcuterie and a crisp cider.

Ingredients: Pasteurised Cow's MILK, Salt, Wood Ash, Animal Rennet, Cheese Cultures, Lysozyme (EGG).

Allergens: MILK, EGG

Store & Serve: Keep refrigerated below 8°C. Remove from the refrigerator 30–60 minutes before serving to allow the full flavour and creamy texture to develop. Best enjoyed within 14 days of receipt.