Ogleshield
Semi-hard, washed rind from Somerset, England
Made from the raw Jersey milk of the Montgomery herd in Somerset and washed in brine, Ogleshield was developed as a British answer to raclette. The paste is supple and buttery, the rind pungent and savoury. Eaten as it is, it is rich and mellow; melted over potatoes, it is sensational.
Tasting notes by Morgan McGlynn Carr