An English cheese made of sheep's milk, Little Rydings is hand made and soft, with a fat content of 48%.

The cheese is made by Mary Holbrook, and is said to be best when produced in the months of March through November, when the ewe's milk is at its best. The cheeses are produced in truckle (little wheel) shapes, and is coated in a natural penicillin rind, dotted with brown pigment. The cheese is ripe from three to five weeks, and is firmer when young.

The flavour of Little Rydings has been described as "caramel, brazil nuts, and lanolin".

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