Ashcombe Cheese | Cotswolds Washed-Rind with a Line of Wood Ash Made by David Jowett at King Stone Dairy on Manor Farm in Chedworth, Gloucestershire, Ashcombe is a semi-firm washed-rind cheese inspired by the French Morbier tradition — and a Supreme Champion at the British Cheese Awards. Instantly recognisable by the striking line of wood ash running through its centre and a rich terracotta rind developed through regular brine washing, it has a bouncy, buttery texture and flavours of warm milk, fresh hazelnuts, melted butter and gentle hay. More buttery and richer than Morbier, with a slightly firmer texture and a meaty, savoury rind that adds depth to every slice. Matured for 2–4 months. Why You'll Love It 🧀 Striking, Award-Winning & Utterly Delicious – Supreme Champion at the British Cheese Awards. That line of ash through the centre makes it one of the most visually dramatic cheeses on any board. 🌿 Buttery, Nutty & Gently Savoury – Warm milk, fresh hazelnuts and melted butter with a meaty rind — rich and comforting without being overwhelming. 🐄 Made at King Stone Dairy, Cotswolds – By David Jowett, one of Britain's most talented cheesemakers, using milk from Cotswold farms. Order Now Order before 11am Tuesday to Friday for next-day delivery across the UK. Shipped in insulated packaging with ice packs. Frequently Asked Questions .tjb-faq details{border-bottom:1px solid #e8ddd4;margin-bottom:0}.tjb-faq details:first-of-type{border-top:1px solid #e8ddd4}.tjb-faq summary{list-style:none;display:flex;justify-content:space-between;align-items:center;padding:14px 4px;cursor:pointer;font-weight:600;font-size:14px;color:#1a1208}.tjb-faq summary::-webkit-details-marker{display:none}.tjb-faq summary::after{content:'▶';font-size:10px;color:#b45309;transition:transform 0.2s ease;flex-shrink:0;margin-left:12px}.tjb-faq details[open] summary::after{transform:rotate(90deg)}.tjb-faq details p{padding:0 4px 14px;margin:0;color:#5a4a3a;font-size:14px;line-height:1.7} What does Ashcombe taste like?Buttery and gently nutty — warm milk, fresh hazelnuts, melted butter and a hint of hay from the paste; meaty and savoury from the washed rind. It's rich and comforting without being aggressive, with a satisfying toothsome texture and a long, flavoursome finish. Richer and more buttery than Morbier, its French inspiration, with a slightly firmer texture. What is the line of ash for?In the original French Morbier tradition, ash was sprinkled over the morning curd to protect it before the evening milk was added on top — the ash layer divided the two milkings. Today the practice is largely decorative, but it does play a subtle role as a natural acidity regulator. In Ashcombe it's a beautiful signature detail — and one that makes it impossible to confuse with any other cheese. How should I serve it?Bring to room temperature for 45 minutes. Outstanding on a board with charcuterie, good bread and fruit. Also melts beautifully — try it in a toastie, over a gratin or as a British take on raclette. Pairs well with Beaujolais, a light Pinot Noir, dry farmhouse cider or a crisp Jura white. How should I store it?Wrap in wax paper and refrigerate. Best consumed within a week of delivery. The brine-washed rind is robust and keeps well, but the paste is at its best fresh. Do you offer next-day delivery?Yes — order before 11am Tuesday to Friday for next-day delivery across the UK mainland. Free delivery on orders over £95, otherwise £6.50.
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