What a cheese! From Friesian cows grazing on the Cornish moors, comes a rich creamy milk which is turned into a really distinctive cheese with a clean, creamy, fresh and tangy flavour. Part of its appeal is that it is wrapped in nettle leaves on the first day of its maturation and these leaves dry to a mottled sagey grey. Made from vegetable rennet, so suitable for vegetarians. Matured for two months it has a moist and supple texture. A perfect contender for the cheeseboard.