A mellow, buttery-rich, ‘washed-rind’ cheese that expresses the rich and diverse clover pasture of King Stone Farm deep in the Cotswolds, based on the classic French cheese \'Reblochon\'. Winner of \'Supreme Champion\' (Artisan Cheese Awards 2016) and \'Best Soft Cheese\' (Great British Cheese Awards 2016). David Jowett studied cheese making with Andy (of The Courtyard Dairy) and went on to work for some of the best cheese-makers in the States and the UK (Gorse Hill Abbey, Berkswell, Jasper Hill, Paxton and Whitfield....). In early March 2015 he set up in partnership with the Haine family (fifth-generation owners of King Stone Farm) to create a brand new cheese.  The farm contains the ‘King Stone’ – one of the ancient Rollright Stones, a place of special religious and spiritual significance for pagans. After making cheese here for several years, David moved his dairy up the road to Chedworth (Gloucestershire) in 2019, due to farming changes, and his objective to make more, and better quality cheese.  Chedworth Farm have in recent years returned to more traditional farming techniques including planting (and feeding cows) on the farm’s diverse and plentiful clover and herbal leys (a dozen native grass species!) and using traditional British breeds of cows (like the Dairy Shorthorn). The recipe is similar to that of French washed-rind cheeses, and at three months old, after being regularly washed in brine, it has a thin, orangey-red rind and soft, buttery interior reminiscent of those clover pastures. What weight to buy? 100g in total of cheese per person for consumption after a meal. For comparison, 250g is similar in size to standard pack of butter. This product will have two weeks shelf life from the date of delivery.