A crumbly rich tangy cheese with a remarkable zing!

Kentish Crown takes its name from the Wye Crown on the North Downs just outside Ashford where British Fresian cows provide the fresh pasteurised milk used in making this semi-hard cheese.

The cheese is made by adding special cultures called 'starters' to the warm pasteurised milk. Vegetarian rennet is then added to cause the milk to separate into curds and whey. When the curds have separated they are salted, put in to small round moulds and pressed. After pressing the cheese is removed from the moulds, wrapped in linen and matured until ready to eat.  Kentish Crown goes well with oatcakes and is delicious used in a Greek or roasted vegetable salad instead of feta. It can also be melted onto toast with a shake of Lea & Perrins.