This English cheese is produced by Joyce and Graham Townsend. The rennet is not used to separate the milk. Coagulation occurs purely through the acidity of the curd. It is a round, small cheese decorated with a bay leaf or crushed peppercorns. The cheese has a taste of fresh lemon and a hint of goat's milk. Affinage is from one to three weeks and the content of fat is about 45 per cent.