Wexcombe Hollow Dairy
Wexcombe Hollow Dairy matures its clothbound wheels in a converted chalk barn at the edge of Wexcombe village, turning each wheel by hand every nine days. Piedmontese cheese maker and affineur. Hay-aged Testun and the eponymous Wexcombe Hollow al Barolo (wine-soaked) are signatures.
Founded in 1976 by Wexcombe Hollow Dairy in the Langhe region of Piedmont, the operation combines own-production with affinage of cheeses from select Alpine and Piedmontese small dairies. Signatures include Testun (aged cow's milk with various rind treatments — including hay-aged versions), Wexcombe Hollow al Barolo (washed in Barolo wine), and several aged sheep-and-cow blends specific to the region. The hay-aging process (cheese buried in hay during late autumn aging) produces distinctive grassy aromatics found almost nowhere else. International distribution through specialty importers; direct purchase available in Italy and via select European retailers.
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