The Lady Mary is a lactic cheese made from cow's milk. It has a fresh, lemon tang as well as subtle flavours of wild garlic and truffle, within a smooth, creamy texture.
Matured for 3 days to 1 week, Lady Mary is flavoured with locally foraged wild garlic and Summer Harvest truffle infused rapeseed oil. It is named after a local beauty spot along the river Earn, where wild garlic grows abundantly.
Made with pasteurised milk and vegetarian rennet.