Made in Lancashire on the farm, Inglewhite Buffalo is a cloth-bound hard cheddar style cheese, which has a smooth creamy texture thanks to the high fat content of the buffalo milk used to produce it. The cloth-bound Inglewhite is matured for at least 6 months after being bound in muslin cloth and coated in butter to seal in the flavour. It's rich, salty, crumbly texture is absolutely perfect for grating over any type of pasta or shaving into a salad. It's a pasteurised cheese that is made with vegetarian rennet and has won a whole host of awards at the World Cheese Awards.
ALLERGENS: MILK
ORIGIN: British 🇬🇧
Store in the fridge 2-5c
Not suitable for home freezing ❌
Ingredients: Pasteurised Buffalo Milk, Salt, Starter Culture, Vegetarian Rennet.