10/06/2026
#8 Cotswold
After aging for 11 weeks, I broke into this one. It’s a crumbly and very tasty cheese. I flavored it with chives, onion and garlic powder.
Originally produced in the Cotswold and Gloucestershire regions of England that traces back to the 16th or 17th century. The lush, pastoral landscape provided ideal conditions for dairy farming. Traditionally made on small farms during spring when milk was limited. Good cheesing everyone. 🧑🌾