Tor – Made by Roger Longman in Whitelake, Somerset
This pyramidal goat’s cheese takes its name from the famous Glastonbury Tor. The flavour is fresher and cleaner than the similar classic French cheeses such Valencay. It has a zingy, citric acidity tempered by the ash coating. As it ripens it becomes drier and stronger and the rind develops to obscure the black ash. Using the unpasteurised milk from the dairy’s own herd of white Saanen, brown and white Toggenburg, black and white British Alpine and Anglo-Nubian goats.
