“Baronet is pasteurised but even then, you can taste the freshness of the pastures’ different plants in Spring/Summer. It has a definite floral note and a slight suggestion of citrus. In the Autumn and Winter the grazing is reduced and the cheese has a rich buttery, creamy taste. Baronet is a semi-soft cheese with a lovely pale yellow core”
– The Old Cheese Room
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Enjoyed this during the British Cheese Weekender – really interesting creation, similar to reblochon with its creamy paste but with quite a distinctive rind. Next step is to use it to create a delicious tartiflette and see how it adds to one of my favourite dishes.