Cheese & The Forest Larder
The Cistercian Monks at the abbey at Beaulieu were making cheeses in the 13th century. But there can be little doubt that the New Forest cheeses of today are a far cry from their creations from necessity. Meltingly soft, rich and pungent –they are magical creations from the forest larder, complemented perfectly by a host of preserves, jams, chutneys and fruits created often from foraged foods.
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