This is a traditional hard mountain cheese such as a Gruyere or Comte, produced in the North Y York Moors. It is made only in the summer months when the cows are out to pasture - only available seasonally as stocks last. Made with Organic milk as are all cheeses from Botton Creamery.
Its flavours are very Alpine - sweet, nutty and strong. Quite earthy, you can really taste the terroir of the North York Moors coming through. Long lasting flavour, this really is a great tasting cheese, made to an Alpine cheese recipe. A good vegetarian hard Alpine alternative to Etivaz and Comte.
Made by cheesemaker Alistair Pearson and his team at Botton Creamery in Botton Village in the North York Moors, near Whitby.
Botton Village is part of the Camphill Village Trust – a social enterprise for people with learning disabilities, mental health problems, and other special needs. The village is fully self-sustainable and biodynamic with each of the 130 residents having a job working on the farms; making and ageing cheese; growing their own produce; working in the shop; and making bread and preserves.
Local boy Alistair moved to Germany where he learnt his cheesemaking skills then returned to the village where he started using the rich, yellow milk from their herd of 46 Dairy Shorthorn cows to produce their first cheese - a traditional clothbound farmhouse cheddar. Shorthorns are a Craven breed well known for their superb quality milk.
As this is a gruyere style Alpine cheese we would recommend it for any mountain recipe such as Tartiflette or Fondue. It is also a great cheese to use on the croutons on French Onion Soup, such as this BBC Food recipe.