Oveja al RomeroThis rustic Spanish cheese is made in the style of Manchego but aged with an additional layer of rosemary. The result is a firm cheese with a piney, peppery aroma & a rich earthy flavour complemented by nutty and fruity notes. (Contains lard.)

The rich flavourful cheese was called “Reblochon” from the word re-blocher in the Savoyard dialect

and grassy with a subtle sweetness and a supple

nutty cheese for a quiet treat

Wildwood brings brown butter

The selection will not include any blue cheeses or anything that some might consider too strong

and a Q&A session

Try this on toast

Fruity ales would also be a good match

Sold by the wheel - 150 g

and terrain

and true to its terroir

they are positively irresistible