Feltham's Farm is an organic smallholding on the Blackmore Vale in South Somerset, just by Templecombe. The Renegade Monk name is a nod to the village, where the Knights Templar monks once helk sway.
Renegade Monk is a hybrid, combining as the attributes of soft cheese, blue cheese and rind-washed cheese. Using artisan techniques to a newly developed recipe, Renegade Monk is made from organic pasteurized cow's milk while the set curd is the hand washed in organic ale every few days as the cheese matures. Maturation takes no more than four weeks. It is almost compared to an Epoisses, but with an added hint of (occasionnally visible) blue.
FLAVOUR : It is a bold and assertive little cheese, but the pungency is balanced by a pleasant sweetness, a slightly more floral taste than other washed rind cheeses, and a very subtle blue undertone.
HOW TO SAVOUR : Take it out at least 30 minutes before tasting and serve on a platter. Goes well with a Chardonnay and goes beautifully with your favorite bitter beer!
