Named after the nearby hamlet of Washbourne, where sheep were once bathed in the river Wash. We use the excellent ewes’ milk from East Devon sheep farmers, Tom and Helen Garland, to make this unpressed washed curd cheese. Washbourne has a subtle, nutty flavour that develops with age and a pliable and smooth texture, achieved by washing the curds. Once moulded we bathe it in brine, turn it and nurture it until perfect.

Washbourne did very well on the awards scene in 2019 including winning ‘Supreme Champion’ at the Global Cheese Awards. A great alternative to manchego in Mediterranean style dishes or simply enjoy Washbourne on its own with a little quince jelly. The nuttiness works really well with a livelier white wine such as Sharpham 'Little Bee' Pinot Gris Wild Ferment.

Washbourne is only recently back in our range after a shortage of sheep's milk,  and we're delighted to be making it once again.