Traditional Cheese Dairy
Burwash Rose
Burwash Rose

Burwash Rose is a semi-soft cheese that has been lovingly developed by ourselves over a number of years and is inspired by the types of cheeses the monks would have made in British monasteries many centuries ago. It is an award-winning cheese made from the raw milk of grass-fed Frisian cows, it has a wonderful orange sticky rind which is the result of washing it in English rose water.

Milk Origin: Wonderful grass fed, free-range raw milk from British Frisian cows, cared for by the Franklins. Find out more about Lullings Farm here.

Maturation Period: 8 weeks

Weight and shape: Cylindrical, 0.5kg small to 1.5kg large

Cheese dimension: Small 5ins diameter Large 9ins diameter

Tasting Notes: A wonderfully pungent aroma, yet creamy and sticky, delicate and silky, washed in English rose water – the perfect balance of notes, a true melt in the mouth cheese.

How to Enjoy: Serve with 'Ouse Valley Chilli Jam', and Sourdough. Fabulous baked in the oven

2010 silver medal at The British Cheese Awards
2011 bronze medal at The British Cheese Awards
2012 gold medal at The British Cheese Awards
Best British Semisoft Cheese 2012 at The British Cheese Awards

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Recipe Suggestion

Get cosy and try this easy recipe at home using our award winning Burwash Rose. Roast sweet potatoes, with Burwash Rose, chickpeas and barberries.

The rose water wash of the cheese provides the inspiration here for a dish that draws upon the sweet-sour flavours of the Middle East. The sumac and barberries provide a unique tanginess which compliments the creamy, floral notes of the cheese brilliantly. They are available in Middle Eastern / Turkish grocery stores, and some larger super markets. If you can't find them, you can substitute the barberries for raisins or cranberries soaked in a light vinegar.

Serves four

2 large sweet potatoes 2 red onion 1 tin of chickpeas, drained a generous pinch of sumac a handful of barberries soaked for a 20 mins a couple of hours in warm water a generous wedge of Burwash Rose (200g ish) olive oil salt and black pepper fresh parsley and or dill

Preheat the oven to hot (180 degrees C). Peel and chop the sweet potato into chunks. Peel and chop the onions into similar sized wedges. Place in an oven proof dish or casserole, and sprinkle everything with olive oil, salt and pepper, and the sumac, and roast uncovered in the oven. After ten or fifteen minutes, add give the vegetables a turn, and add the chickpeas, tossing everything together as you go. Roast for another five or ten minutes until the onions are starting to soften in the middle and brown at the tips, and the flesh of the sweet potatoes feel tender. Tear the cheese into chunks, and add to the dish along with the barberries. Roast for another few minutes until the cheese has melted and everything looks nice and sticky.

Remove from the oven, and top with lots of fresh parsley and dill, a few more barberries, and a drizzle of good olive oil. I'd place the cooking dish in the middle of the table and encourage guests to help themselves. Serve with warm flat breads and a simple salad.

Recipe courtesy of Nicholas Balfe ~ Salon 18 Market Row, Brixton, SW9 8LD.

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