Hereford Hop cheese

Hereford Hop cheese

Hereford Hop is a semi-hard cheese made from cows' milk and animal rennet. In spite of its name, it is not produced in Herefordshire, but in Gloucestershire, by Charles Martell of Dymock (who revived the cheese in 1988). It can be made from raw or pasteurised milk.

The cheese is coated with toasted hops after moulding and then matured for 3 months. The hops have a slightly bitter taste and contrast sharply with the mellow, sweet and buttery cheese. It has a natural rind.

Matured for 1-3 months, the round cheese is excellent with beer.

Errors and omissions

If you are a cheese producer and your cheese does not appear to be listed on Cookipedia or the information on your cheese is incorrect or out of date, please do talk to us via the Contact the Editor link at the top of this page and we will update the information on your cheese.