Created by Marcus Fergusson at Feltham’s Farm, an organic smallholding near Templecombe in South Somerset, Renegade monk is a fascinatingly bold cheese reminiscent of a French Epoisses.
Marcus collects his milk from a local organic farm, which is then pasteurised, set into a curd and then hand washed in an organic ale every couple of days as the cheese matures. The milk is inoculated with Blue cheese cultures to make this cheese a one of a kind; A soft, blue, ale washed rind cheese. This lends to a wonderfully unique flavour, slightly more floral than other washed rinds and a pleasing sweetness to balance the pungency.
Renegade monk has won many award in its short lifetime from Gold and Silver medals at the World Cheese Awards, Gold medals at the Global Cheese Awards, and in 2020 it was crowned supreme champion at the Virtual Cheese Awards.
If you are a fan of big bold flavours then renegade monk is definitely for you.
Created by Marcus Fergusson at Feltham’s Farm, an organic smallholding near Templecombe in South Somerset, Renegade monk is a fascinatingly bold cheese reminiscent of a French Epoisses.
Marcus collects his milk from a local organic farm, which is then pasteurised, set into a curd and then hand washed in an organic ale every couple of days as the cheese matures. The milk is inoculated with Blue cheese cultures to make this cheese a one of a kind; A soft, blue, ale washed rind cheese. This lends to a wonderfully unique flavour, slightly more floral than other washed rinds and a pleasing sweetness to balance the pungency.
Renegade monk has won many award in its short lifetime from Gold and Silver medals at the World Cheese Awards, Gold medals at the Global Cheese Awards, and in 2020 it was crowned supreme champion at the Virtual Cheese Awards.
If you are a fan of big bold flavours then renegade monk is definitely for you.
