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There’s been a dairy farm down at Godminster in Somerset for over 100 years, and the herd now consists of Friesian, Norwegian Red and Norwegian Brown cows. They’re watched over by Richard Hollingbery and his family, who, with the expertise of local cheesemakers, turn the cows’ organic milk into gorgeous cheeses.
Pasteurised Cow's Milk*, Salt, Rennet (vegetable based), Starter Cultures
For allergens, see ingredients in bold.
*= produced to organic standards
Nutritional Information per 100g/ml
Energy (kJ): 1725
Energy (kcal): 416
Fat (g): 34.9
of which saturates (g): 21.7
Carbohydrate (g): 0.1
of which sugars (g): 0.1
Protein (g): 25
Salt (g): 1.8
Keep refrigerated below 5°C and use within four weeks once the wax has been broken and before BBE date. Remove firm fridge and packaging at least 30 minutes before eating to allow the cheese to reach room temperature. Freeze upon purchase. Once thawed, use within 3 days.
Food contact material: IZL2: Purple wax(E132, E151, E180) Paramelt (Unknown)
Contains BPA: No