Why Innes Cheese is unique...
Innes Ash Log
Supreme Champion 2002
Innes Button
Supreme Champion 1994
Innes Button
Gold Medal 2003
Innes Ash Log
Gold Medal 2000
Innes Bosworth Leaf
Innes Ash Log
Silver Medal 2000
Innes Curd Cheese
Innes cheese is made according to time-honoured traditional craft methods. Unlike mass-produced cheese that is uniform in consistency and often dull in flavour, handmade cheese has no rival either for its appearance, flavour or texture. It is the product of finely developed skills applied with uncompromising dedication.
At Highfields Farm Dairy the cheese making process starts immediately after milking while the milk is still warm. In this way, the natural anti-bacterial enzymes present in freshly-drawn, unpasteurised, milk are preserved; the full flavour of the milk is retained; and an exceptionally "soft and fragile" taste and texture - the exclusive Innes hallmark - is created.
The Innes cheese range includes young, semi-ripe and matured varieties which are unpressed. Mature cheese is ripened with a coat of white mould, wrapped with a sweet chestnut leaf, or it is rolled in French salted ash with a sprig of rosemary. The maturing process takes 14 days, and in all it takes 3 weeks to make each cheese.
The young cheese is available in 4 varieties - natural, sprinkled with herbs, pink peppercorns, or French salted ash
