Here is a picture of our Matured Natural Rinded Goat cheese. Again, we should have a great name for it…maybe one day.
This is, I think, both technically and taste and appearance wise, our best cheese. This won two gold stars at the 2011 Great Taste Awards in the hard goat cheese category; there were only 5 winners, we were two, with this and our Original Goat and the other three were foreign.
This is what the Great Taste Award judges said about it:
‘Good nose. Nice complexity. We like the delicate flavour. This has nice length. It is an elegant cheese.’
I think it is an elegant cheese too. I like it on its own or with one of our chutneys, like Stu’s Smokey Tomato chutney.
We make it out of Jonathan’s milk, from Grewelthorpe, a single herd source of milk. When we take it out of the press, we bandage it with traditional cloths and put it into its own little maturing room. It takes quite a while to mature and we turn and brush it a couple of times a week. It needs a little bit of looking after.