Whyte Wytch Cheese
You’ve probably worked out that we’re big cheese fans here at GFC and so we’re delighted that Cambridgeshire has its own soft, white rind cheese made by cheesemaker Alison Williamson.
Whyte Wytch is a cross between camembert and brie and it can be eaten cold or heated in the oven and has a creamy, nutty texture. Alison is a true artisan and trained in cheesemaking in France before setting up Whyte Wytch in 202o. She originally worked from home but has now moved into a purpose-built dairy at Sacrewell Farm.
The cheese is made using fresh milk from Bassingthorpe Milk’s herd of Brown Swiss and Holstein cows who graze in pastures in the Lincolnshire countryside. Whyte Wytch cheese takes six weeks to mature and Alison takes great care to ensure each part of the process runs smoothly. The result is a delicious cheese that gives brie a run for its money.