Founded by Cliff and Julie Dyball who purchased the dairy in 2002 after careers in finance and insurance, Traditional Cheese Dairy focuses on producing handmade raw milk cheeses from the cow, sheep and goat’s milk of local single herd family farms, which is sold at local farmer’s markets as well as stores throughout England. Recently, they have started to export to the United States and Canada.
Burwash Rose is a semi-soft cheese that was developed by Cliff and Julie over several years, is inspired by the types of cheeses that were made by monks in British monasteries many centuries ago. It’s made from the raw milk of grass-fed Frisian cows from nearby Lullings Farm. As the cheese ages over eight weeks, the Dyhalls wash its rind in English rosewater. The result is a bright orange and sticky surface with a distinctive floral-scented aroma.
Texture is delicate, creamy and silky. Flavor is rich and full with buttery flavors and a build-up of rose floral notes.
The Dyhalls suggest serving Burwash Rose with Ouse Valley Chilli Jam and sourdough, also pointing out that it’s fabulous baked in the oven. For drink pairings, try a Gewurtztraminer, a Reisling, a robust red or a dark beer.