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.
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