Plate Number 13 - Rollright by David Jowett @kingstonedairy.⁠ ⁠ We like David a lot. He represents a new generation of young cheesemakers carving out their own path and pushing the industry forward.⁠ ⁠ Originally trained in culinary arts, David was pulled out of the kitchen and into cheese during an internship at Ram Hall Farm (Berkswell). He went on to study farmhouse cheesemaking at the School of Artisan Food with Mike Thomson (Young Buck), and the journey since has been impressive: from Paxton & Whitfield to Welbeck Estate (Stichelton), Jasper Hill Farm in Vermont, Neal’s Yard Dairy in London, and two years as head cheesemaker at Gorsehill Abbey Farm — all before launching Rollright in 2015.⁠ ⁠ Mathew still remembers tasting those early batches back in 2015 and being blown away. This was a style of cheese no one else in the UK was making, and it was clear David was destined for big things.⁠ ⁠ Today, Kingstone Dairy is a small, quality-driven farmhouse operation producing handmade cheeses from single-herd organic cow’s milk at Manor Farm Chedworth in the Gloucestershire Cotswolds.⁠ ⁠ Rollright itself is a soft, spruce-banded cheese with a delicate, peachy-pink rind that ripens to a rich, spoonable centre. David fell for this style in his first cheesemongering job, a love later reinforced during a trip to the Jura with Ivan Larcher in 2010. Inspired by Reblochon — the cheese melted in generous quantities over tartiflette in the Alps — he added the spruce band for structure and for the gentle, resinous flavour it brings.⁠ ⁠ Give it a try next time you found yourself at the belt. ⁠ ⁠ 📍Pick & Cheese, Camden & Seven Dials Market⁠