A semi-soft cheese made from unpasteurised Guernsey cow’s milk with a vegetarian rennet.
The cheese is made using a “washed-curd” method which dilutes the acidity to achieve a gentle, mellow flavour. During the make, some of the whey is removed and replaced with water. This results in a less acidic cheese which is milder in flavour than a traditional brie or camembert. By removing some of the lactic acid, the breakdown is slower, which also helps to create a slightly firmer texture with more bite. Its distinctive yellow colour is due to the natural carotene in the unpasteurised Guernsey milk which comes from a single herd of pedigree Guernsey cows.
