Eggleston is a small, soft cheese defined by its gentle ripening and delicate character. Crafted to evolve over time, it offers a clear expression of balance and restraint, rewarding patience as its texture and flavour gradually unfold.
Made in small batches with careful handling, Eggleston is allowed to ripen slowly to develop its distinctive orange-tinged rind and softly yielding centre. The cheese takes its name from William Eggleston, a Nottinghamshire farmer who lost his life during the 1766 Cheese Riot.
Though not involved in the violence, he was caught in the turmoil while protecting his goods. The cheese honours the quiet strength behind good food and the enduring value placed upon it.
Serve at cool room temperature with fresh bread or oatcakes.
Pairs well with a dry sparkling wine, a light English white, or a crisp cider.
For accompaniments, try fresh apple slices, pear chutney, or lightly toasted hazelnuts.
When young, Eggleston is firm and fresh, with clean, bright flavours of lemon zest, crisp apple, and cultured cream. As it matures, the outer paste softens to form a rich, spoonable layer beneath the rind, while the core remains gently structured.
Flavours deepen into ripe pear, sweet butter, and a subtle note of damp straw. The rind is thin and lightly wrinkled, warm golden in colour, with a fine velvety bloom that reflects careful, attentive ripening.
| Weight | 100g |
| Unit of Measure | EACH |
| By Style | Soft Cheese |
| By Milk Type | Cow's Milk Cheese |
| By Rennet | Animal |
| By Heat Treatment | Unpasteurised |
| By Nationality | British |
| By Region | Nottinghamshire |
| By Cut | Pre-portioned |