Beneath its ivory, wrinkled cloak, Hidcote reveals a lactic core that matures into a silky, runny paste—rich, fatty, and deeply mouthcoating. Its full aroma evokes fresh hay and clean farmyard air, while flavours of cultured cream and warm, sweet nuts unfold with delicate notes of uncooked mushroom.A new seasonal cheese from David Jowett at King Stone Dairy, it is made only in the spring and summer months, when the ewes are giving milk after spring lambing. David is renowned for washed-rind favourites like Rollright, Yarlington, Bibury and Burford, which took home Supreme Champion at the British and Irish Cheese Awards in March 2025 soon after its creation. Hidcote is his first lactic-style creation, and a what a triumph it is. Made from the milk of ewes grazing the rolling Cotswold hills, the luscious paste ripens into glossy ribbons that flood the palate with buttery richness, while its complex, lingering finish leaves a lasting impression.
