Made using traditional rennet, unpasteurised cow's milk abd cloth-wrapped. The cheddar is then matured for approx. 14 months to give powerful flavour with a creamy texture. Best Cheddar in Show World Cheese Awards 2006.
Emilio Romagna, Italy. Unpasteurised cow’s milk
"If we know who we are, we will not try to become someone else in order to have value and meaning in our lives. If we don't know who we are, we will try to become someone who someone else wants us to be."
- Robert McGee