This cheese is an all-time classic of the Southern England region. A wheel can reach up to a weight of 30kg; each of them are rubbed with fats gets and then wrapped up in cotton lints and put into cellars for the curing phase. Natural grey-brownish colored blooming on the rind. Curing process of 12 months. The texture is compact and friable with buttery and hot spicy sensations.
Aromatic white wines or red wines like Pinoy Noir, whisky.