From Ribblesdale Cheese, a new cheese, which has already won some awards. The cheesemaker Iona was looking to make a new sheep’s milk cheese using Yorkshire milk and came up with the idea of making a Manchego style cheese (as manchego is probably one of the best known and bestselling sheep’s milk cheeses in the world). She bought the moulds from Spain and matures the cheese for 4-6 months, we have added a couple of months maturation to this one for a greater depth of flavour. We love it and it’s great to have a British and vegetarian alternative. Made with pasteurised milk and vegetarian rennet.