I met artisan cheesemaker David Jowett at last year’s Stratford Food Festival and asked him to write a guest post for my blog during British Cheese Week. He was at the BBC Good Food Show Summer last week and I’m pleased to report that his first cheese is now ready.
22 year old David has a dairy on the Alscot Estate, on the outskirts of Stratford upon Avon. He has spent the last six months creating Jowett – a pressed Alpine style cheese and Alscot – a small ripened lactic cheese. Both are made by hand using raw milk from the organic herd at Gorsehill Abbey farm.
The Alscot is now available on the new summer menu at The Bell in Alderminster, which is at the edge of estate.