Fourth in an ongoing colab with Saxelby Cheesemongers.
They give me cheese. I draw it. Then eat it. Abbodanza!
The hills are alive, with the smell of Oma! This week's cheese from Saxelby Cheese is Oma, a delightfully pungent, tomme-style washed rind cheese. It begins it's life at the Von Trapp Farmstead, then heads over to Jasper Hill Farm to be aged for 60-90 days until it reaches it's final destination: your belly!