Sinodun Hill – Made by Frazer Norton & Rachel Yarrow in Oxfordshire The initial make process takes place over 4 days after which it is ripened for up to 21 days to develop the rind and bring out complexity in the flavour and texture. The rennet is vegetarian, derived from the cardoon thistle. The result is a flavoursome cheese with a fresh, citrus flavour which deepens as it ages to reveal almond and red fruit notes. Its rind is a stunning ivory colour and seasonally develops a dusting of blue and grey moulds as it ages, which add to the flavour and character of the cheese.
Driftwood – Made by Roger Longman in Whitelake, SomersetAs it’s age increases, Driftwood develops more intense & tangy flavours and can e enjoyed both young and mature. Driftwood is just one of a number of goats milk cheese made by Roger who is an expert in this field
Baby Katherine 250g
From Whitelake Cheese in Somerset, this is a strong and fruity semi-hard goat's cheese washed in cider brandy.
Biggar Blue 250g
Biggar Blue – Made by Selina Cairnes in Scotland Rich goats’ milk complemented by a strong blue veining. Biggar Blue
Hard, raw, goat's milk cheese.Unanimously scored 10/10 with the team on a blind tasting, hurry though as it sells out quickly!
Little Lilly – Made by Roger Longman in Whitelake, Somerset A white bloom cheese (brie style) made with unpasteurised goats