Yarlington is the latest addition to our product list and has instantly become one of our favourites.
This cheese is the result of a collaboration between David Jowett, cheesemaker at King Stone Dairy, Tom Oliver, of Oliver's Cider and Cellarman Sam, cheese enthusiast, teacher, monger and general cheese knowledge source.
Yarlington is akin to the French classic, Reblochon, and is washed in a brine solution, although the last two washes are in a brine/cider solution. This washing really wakes up the bacteria on the rind leading to the complex flavours of Yarlington. When we were tasting we detected flavours ranging from salty vegetable notes, to marmite, through to butter and even a slight nutty finish. The texture is silky smooth with a wonderful mouthfeel when perfectly ripe.
The name comes from Yarlington Mill in Somerset where the Yarlington Mill apple was first conceived, the apple which now one of the cornerstones of British cider making.
Yarlington is made with pasteurised milk and traditional rennet.