About May Hill Green
May Hill Green is a soft washed rind cheese made by Charles Martell & Son in Gloucestershire, England.
Indeed, Charles Martell & Son have been making cheese at Hunts Court in Gloucestershire for nearly 50 years. Actually, Charles started by hand-milking his three Old Gloucester cows!
Where is May Hill Green made?
In the beginning, he used their milk to make a Double Gloucester. This event was so momentous for the locals that it was documented on A Taste of Britain in 1973.
Whilst their first attempt was far from memorable, the small team persevered and soon started making traditional Gloucestershire style cheeses. In 1978, they expanded their range to resurrect the good old fashion Single Gloucester which had pretty much disappeared in the 70’s.
As the years passed, they kept adding more cheeses. Nowadays, the offerings include the famous Stinking Bishop, the playful Slack ma Girdle and our featured, May Hill Green.
Coated with chopped nettles
To make this cheese, the Martells use pasteurised milk from their Gloucester and Friesian cows. Once they have added the rennet and culture, they press the curds. Finally, the cheesemaker coats the wheels of young cheese with chopped nettle leaves and hold them together with a beechwood lath.
Overall, the nettles impart quite a unique aroma and flavour to this British wonder. The strong funky aroma is reminiscent of a pair of dirty socks while the flavour is lactic and savoury with notes of chicken broth. Furthermore, its mouthfeel is decadent and buttery.
Pairing guide
Pairs brilliantly with a crisp dry Riesling or a smokey Bourbon.
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