Graceburn Original

A wonderful soft cheese, made with unpasteurised cow’s milk, at the Blackwoods Cheese dairy on the Commonwork Organic Farm in Kent. Rich and creamy, made entirely by hand, with as little intervention as possible, and marinated in cold-pressed British rapeseed oil with thyme, garlic and black pepper.

The freshest milk is used, collected while still warm, as the cows are being milked. The herd at Commonwork is a mix of Holstein Friesian, Swedish Red and Montbeliarde cows, giving them a milk that is higher in fat and protein than the standard dairy cows, and perfect for cheese making. The farm takes a regenerative approach to agriculture, a system of farming principles and practices that increases biodiversity, enriches soils, improves watersheds and enhances ecosystems.

British, Kent, South East.

Additional information

Caring for your Cheese

Keep cut cheeses wrapped in wax paper. Do not use cling film as this makes the cheese sweat.
Store cheese in the warmest part of your fridge. The salad drawer is quite ideal.
Artisanal cheese and mould are natural companions. Simply trim the surface mould before serving.
Always bring cheese to room temperature before serving. In standard temperatures, an hour out of the fridge prior to serving, is ideal.