Bermondsey Hard Pressed is a gruyere style cheese made by William Oglethorpe in a railway arch in deepest, darkest Bermondsey.
The cheese is made using unpasteurised organic cows milk from Commonwork Farm near Sevenoaks, Kent. The milk is set using animal rennet and following salting and pressing the cheese is aged by Bill in the arch for 12 months.
During this time the curds breakdown and bind to produce a smooth cheese, very different to the textured traditional British cheeses such as Cheddar, Lancashire and Caerphilly.
Tasting notes: nutty, caramel flavours enhanced by a smoky, sticky rind.
Perfect as it is or for a rich, savoury addition to a tart.
