A small, washed rind soft cheese. During the ripening of Evenlode, the cheese is repeatedly washed in a special brine solution to develop its tender, orange rind. Sticky and ripe smelling, Evenlode shares some of its personality with the classic Munster cheese from the Alsace.
Evenlode was originally conceived as a bloomy rinded cheese but constant exposure to the microbiome on the rind of Rollright led to the sticky, peachy hued rind we see today.
The cheese is named after the River Evenlode which rises in Moreton-in Marsh and which is a tributary of the Thames.
When young, the cheese is curdy and lactic, developing a soft breakdown below the rind as it ages. Once fully ripened, the cheese is soft and full of flavours of beef stock, roast onions and peanuts.