St Oswald

St Oswald is a small rind washed semi-soft cheese which becomes richer, stronger and more aromatic as it ages.  It is normally matured from one to 3 months during which time the rind changes from yellow to orange-brown, and the flavour develops

It was named after Oswald, bishop of Worcester a Benedictine monk ordained at the important monastery of Fleury in the Loire valley. He was summoned back to England to help with church reforms, and became bishop of Worcester, and later archbishop of York.  He always retained his connection with Worcester, and was buried there where he became one of its patron saints