Anglum™ (Jersey Cows milk & Sheep milk mix)
Anglum mix a large square block, made using jersey cows milk and sheep milk, its is a fresh unripened semi-hard creamy coloured cheese, that takes two full-days to make. We use raw milk to take advantage of the beautiful microflora instead of additional cultures. The raw curds are collected into small cheese baskets which drain naturally without intervention.
The curd is cooked in its own whey to pasteurise. Hand salted and brined until delicious.
This results in a curdy firm bouncy texture with a subtle savoury, briny and buttery flavour.
When cooked becomes like savoury buttery marshmallow. If charred has umami flavours.