One of the most attractive and unusual cheeses created since the revival of British Artisan Cheeses started in early 1980s.
Nettles are hand picked locally in May when they don't sting and are frozen to use later in the year. When the freshly formed pale ivory cheese is ready to be nettled, the process is done by hand ensuring every leaf ovelaps and no cheese is left exposed. The cheese is then matured and carefully monitored to ensure even distribution of the white mould, so each cheese emerges as a unique masterpiece.
Credit: World cheese book
||6 to 12 weeks
||Crumbly and dense
Fresh creamy taste