Our Filone bread loaves are baked early in the morning and left to cool on racks before slicing. Each slice is drizzled with olive oil and sprinkled with oregano and then baked again until crisp and light. We use it on cheeseboards, toasties, sandwiches, the lot and we're never disappointed. If you're feeling indulgent then bake it with figs and wash it down with a Merlot. Recognised for its complex, earthy, mushroomy flavours, and its unique characteristics, this cheese is influenced by the rich variety of grasses and herbs that grow on the grazing land surrounding Fen Farm.