Our Cheese of the Month is Ashcombe, a beautifully made semi-soft cow’s milk cheese inspired by the classic French Morbier. It’s instantly recognisable by the thin, edible layer of vegetable ash running through the centre — a nod to traditional Alpine cheesemaking.
A Little History
Historically, ash was sprinkled over the morning’s curd to protect it before the evening milk was added to complete the cheese. While today the ash is largely decorative, it still acts as a natural acidity regulator and plays a subtle role in the cheese’s final balance.
Taste & Texture
Ashcombe has a supple, bouncy texture and a gentle, creamy mouthfeel. The flavour is delicate and refined, with soft hazelnut notes and a clean, milky finish — a perfect introduction for fans of French-style cheeses or anyone looking for something elegant and versatile.
The Maker
Ashcombe is made by David Jowett on his organic farm in the Cotswolds, where he settled in late 2019. Before launching his own dairy, David built an impressive résumé in British cheesemaking, working on much-loved cheeses including Berkswell, Stichelton, and spending time at Neal’s Yard Dairy.
More From the Dairy
David also produces several other French-inspired cheeses that you’ll regularly see here at Good Food. These include indulgent, washed-rind styles such as Rollright (inspired by Vacherin) and Yarlington (inspired by Reblochon) — all united by careful craftsmanship and exceptional milk.
How to Enjoy
Serve Ashcombe at room temperature to let its delicate flavours shine. It’s excellent with crusty bread, a glass of light red or dry cider, and works beautifully as part of a relaxed cheeseboard or a simple midweek treat.
🍷 Wine
- Light, juicy reds – Beaujolais, Gamay, or a young Pinot Noir
- Dry whites – Jura Chardonnay, Aligoté, or a crisp Loire Sauvignon Blanc
🍺 Beer & Cider
- Dry farmhouse cider – mirrors the cheese’s gentle acidity
- Light saison or pale ale – something refreshing rather than hop-heavy
🥖 Bread & Extras
- Crusty sourdough or country loaf
- Warm baguette or focaccia
- Optional extras: a few toasted hazelnuts, light honey drizzle, or simple apple slices