Product Details

Location
Yarlington is a collaboration of passion and craftsmanship, born from the friendship of David Jowett of Kingstone Dairy, Tom Oliver of Oliver’s Cider, and Sam Wilkin of Cellarman. Made in Gloucestershire by David, this washed-rind cheese celebrates the best of English produce. It’s bathed in a bittersweet, wild-fermented cider crafted from Yarlington Mill apples grown in Herefordshire, resulting in a silky-smooth cheese with a uniquely English twist on the iconic Reblochon of France.

Tasting
This washed-rind cheese delivers a luscious, creamy texture with a balanced complexity of brine and cider-infused flavours. Its distinctively English character makes every bite a tribute to the heritage and art of cheesemaking.

Pairing
Yarlington pairs wonderfully with a chilled glass of dry cider or a sparkling white wine, accentuating the cheese’s tangy, fruity notes. For a savoury touch, serve it alongside crusty bread, apple slices, or a dollop of spiced chutney.

Recipe
Yarlington Cheese & Cider Fondue
Ingredients:

• 250g Yarlington cheese, grated
• 100ml dry cider
• 1 clove garlic, halved
• 1 tsp cornflour
• Fresh bread cubes, apple slices, and pickles for dipping

Instructions:

1. Rub a fondue pot or saucepan with the cut garlic.
2. Heat the cider gently, then gradually stir in grated Yarlington cheese.
3. Dissolve cornflour in a splash of cider and stir it into the cheese mixture to thicken.
4. Serve warm with bread, apple slices, and pickles for dipping.

Extra Information
Region: Gloucestershire, England
Milk: Cow’s milk
Suitable for Pregnant Women: No
Vegetarian: No
Style: Washed Rind

Storage and Serve
Keep refrigerated below 8°C. Consume within 7 days of receipt or the date shown on the cheese. Once cut, enjoy within 5 days for the best flavour and texture. Allow to come to room temperature before serving to enhance its creamy richness.

Ingredients
Pasteurised cow’s milk, sea salt, animal rennet, starter cultures, Yarlington Mill cider (trace, contains sulphites)

Allergens
Contains milk, sulphites