The Cheese With No Name – Washed Rind Cheese
Welcome to our new, exciting washed-rind cheese! With a soft, smooth centre and a pungent, sticky orange rind, this cheese is an experience for the senses. As it ripens, the centre oozes gently, while the rind delivers a rich, savoury flavour.
We developed this cheese in 2020 with the help of Pete Humphreys, widely regarded as one of the world’s best cheesemakers. Using a St Paulin-style recipe, Pete helped us create a cheese that’s sticky, orange, and delightfully stinky, reminiscent of Stinking Bishop. Penny ripens the cheese, washing the rind weekly in salt water to encourage the growth of brevibacterium linens, giving the rind its distinctive colour and flavour.
We’re still figuring out the perfect name! While “St Pete” would honour Pete’s contribution, it remains affectionately known as The Cheese With No Name.
Serving Suggestions
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Serve with crackers or rustic bread
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Pair with sweet accompaniments like figs, honey, or pear
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Crumble over salads or baked dishes for a pungent punch
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Perfect on a cheeseboard with a fruity or hoppy beer or white wine
Sizes
200 g, 750 g, 1.5 kg, 3 kg
Ingredients
Pasteurised cow’s milk, vegetarian rennet
Allergen Information
Contains Milk
Storage
Keep refrigerated. Consume by the use-by date.
Nutrition Information (per 100 g)
| Nutrient | Value |
|---|---|
| Energy | 1207 kJ / 291 kcal |
| Fat | 28.2 g |
| of which saturates | 14.6 g |
| Carbohydrate | <0.5 g |
| of which sugars | <0.5 g |
| Protein | 18.4 g |
| Salt | 1.62 g |
Antoniofut –
The Farm Today Today the farm is run by husband and wife team Ceri and Chad Cryer, with Ceri the fifth generation of the family to have made cheese on the farm. Wiltshire loaf went on to win best territorial cheese at the 2013 British Cheese Awards.
Antoniofut –
This smooth stinky cheese is washed with salt water every week to encourage the orange brevibacterium linens to thrive. Pungent on the outside with a gentle paste.
Ros (verified owner) –
Christine (verified owner) –