Goat’s Milk
Did you know? Goat’s milk has been woven into British cheesemaking for centuries — and its smaller fat globules and unique protein structure make it naturally easier to digest, while still delivering a bright, tangy character that shines in everything from fresh young cheeses to complex, aged wheels
Rachel 250g
Little Lilly
Little Lilly – Made by Roger Longman in Whitelake, Somerset
A white bloom cheese (brie style) made with unpasteurised goats milk with a creamy flavour. Mild and grassy with a delicious vibrant bloom. Little Lilly is made by Roger Longman on the White Lake Farm in Somerset and is made using vegetarian rennet so is suitable for vegetarians.
Driftwood
Driftwood – Made by Roger Longman in Whitelake, Somerset
As it’s age increases, Driftwood develops more intense & tangy flavours and can be enjoyed both young and mature. Driftwood is just one of a several goats milk cheese made by Roger who is an expert in this field. This is made in a classic Loire Valley, French style. As it ages the halo under the ash rind becomes creamier and more prominent. It is enjoyed with a minerally and crunchy Sauvignon Blanc such as a Sancerre.
Baby Katherine 250g
Shilling
Shilling – Made by Roger Longman in Whitelake, Somerset
It is inspired by the French Crottin, and similar to that, this cheese can be eaten at both a young age and matured on to firm up and develop more savoury flavours. The paste is dense owing to the pre-draining of the curd and a sweet goats milk flavour gives the high acid cheese a joyful lift. Flavours of macadamia, almond & mushroom come through.
Dazel Ash
Dazel Ash – Goat’s Milk – Pasteurised – Vegetarian Rennet (New Forest, Wiltshire)
The name of this beautiful springtime cheese is derived from an idyllic little copse ‘Dazel Wood’ situated just behind the farm in the New Forest. Made by Chris and Claire Moody only a couple of miles from Lyburn Farm, who started making cheese in Salisbury in 1988 and have since developed into a fully established dairy. This delightful goat’s cheese has an edible ash coating which matures into a crinkly rind which takes on a lustrous satiny, dark hue of black and white. Dazel Ash has fresh, clean flavours which pair perfectly with lemon curd, wildflower honey or frozen grapes.
Yr Afr
Yr Afr - Bradley and Beth Cunningham in Bethesda, North Wales.
Yr Afr is a mould-ripened soft cheese based on Crottin de Chavignol ~ traditionally hailing from the Loire Valley. It’s name literally means ‘the goat’ in English. Despite being such a new cheese it has been picking up a number of awards including Best Micro-Producer at the Artisan Cheese Awards 2026.
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Redlap 200g
Redlap – Martin & Helen Boyd, Stone Tree Dairy, Devon.
A hard, artisan cheese made by Stone Tree Dairy in Dartmouth, Devon. It is inspired by Alpine-style cheeses and features a washed rind with a vivid deep rust-colored exterior. The cheese has a bold flavour with nutty and slightly salty notes, developed from the rind brushed in brine twice a week. Redlap is made from unpasteurized goat’s milk, salt, and vegetarian rennet, and is known for its smooth, firm texture. It has gained recognition as Britain’s Best New Cheese in 2025, showcasing its popularity and quality.
250g wedges
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