History: Known for at least 200 years in Gloucestershire where it was made on most farms in the vale areas of the county. Many farmhouses can still be seen to-day with their louvered tallets, which is where the cheese was stored before being sold to the cheese factors. These factors would walk on the cheese to check that they weren’t ‘hoven’ or too soft. Production in Gloucestershire sadly died out in the 1950s, but was revived on this farm in 1973. Accepted into a Slow Food Presidium 2004.