Inspired by Morbier, a classic French cheese from the Franche-Comté, Ashcombe features a striking line of wood ash running through the centre of the cheese. Conceived over Easter Lunch in 2020, Ashcombe was initially the solution to a problem presented by lock down - How to use the millk from Manor Farm with no market to sell cheese to?

David Jowett decided to use the milk to produce a longer aging, larger cheese. Since then Ashcombe has become a stalwart of the modern British Cheese board.

Named for the ash that runs through the middle of the cheese and for the “Coombes”, steep sided valleys that dot the Cotswold landscape around King Stone Dairy.

Ashcombe is made at King Stone Dairy, Manor Farm, Chedworth in Gloucestershire, England

The rind is meaty and savoury, while the paste has aromas of warm milk and hay. The flavours are comforting and rich, reminding us of melted butter and fresh hazelnuts.

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