A fresh and tangy cream cheese made from Kappacasein yoghurt which is salted and hung in cheese cloths to drain.
"We make our cheeses from raw organic, cow's milk that we collect from Bore Place in Chiddingstone, Kent. The milk is collected during the morning milking, and processed, still warm from the cow, within 2 hours of collection. Our goal is to make cheeses that bring out the best qualities of the milk. We do this with minimal interventions (limited refrigeration, pasteurisation, and starter cultures) and maximum utilisation of the milk's nutrition."
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