Jersey Cow's Curd

A lactic set soft cow curd cheese, made with a small amount of vegetable rennet and salt, then drained from the whey giving a spreadable, textured creaminess and a delicate lactic tang.

Like chevre but made with Jersey cow’s milk, our cow's curd is a rich and decadent delight that is very versatile in the commercial or home kitchen. 

Lactic style cheese is usually made with less rennet and the lactic acid (hence the name) does the work, we add a smidge more to allow the rich Jersey cream to be incorporated into the finished curd before lightly mixing it all together.

Packaging: 225g jar / 800g pail

Texture: Spreadable, smooth, slightly firm with a rich mouthfeel

Flavour: Grassy, rich, and creamy with a touch of acidity and salt

Serving suggestions: From the jar with fresh cherries, honeycomb, cracked black pepper and something with fizz, like Vouvray, pet nat or even cider. With melon and ham,  asparagus, crisp apples, radishes, or raw vegetables.  In a tart, on a quiche, with tartare, on a tartine or with crackers and a good drop of olive oil. The possibilities are endless.

Shelf life: Best before 5 weeks from production date.