Sheep and Goats’ Selection
Four fabulous sheep’s and goats’ milk cheeses
Sheep and goats’ cheeses have come a long way in recent years, and this selection celebrates the very best the British Isles has to offer in sheep’s and goats’ milk cheeses. Sweet and nutty goats’ milk Gouda, supple young Pecorino, fresh oozing soft goat cheese and a Roquefort style blue.
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This selection of sheep and goats’ cheeses includes:
Sinodun Hill. Pasteurised goats’ milk, vegetarian. 200g.
Sinodun Hill is one of Britain’s newest and most exciting goats’ cheeses. Made on the farm using their Anglo Nubian goats’ rich milk, this ‘lactic’ cheese has a mousse-like delicate texture and zippy fresh taste with herbaceous goaty finish.
Killeen. Pasteurised goats’ milk. 250g.
Leaving Holland in search of the Irish ‘good-life’, Marion Roeleveld developed this goats’ milk Gouda with milk given by her own goats. Killeen is aged in-house by The Courtyard Dairy for 11 months; the cheese develops a greater depth of flavour as the sweetness and toasty-roasted hazelnut flavours show through.
Yorkshire Pecorino. Pasteurised sheep’s milk. 250g.
This Yorkshire Pecorino Fresco (‘young Pecorino’) is only 30 days old, and like all classic Italian young cheeses is smooth, yoghurty and sweet. You could easily over-indulge…
Lanark Blue. Unpasteurised sheep’s milk, vegetarian. 250g.
An iconic farmhouse British cheese, this is Scotland’s answer to Roquefort; the rich sheep’s milk complemented by a strong, powerful blue veining. Lanark Blue was created in the 1980s and has become a modern classic.
This product will have two weeks’ shelf life from the date of delivery. Conveniently, at checkout you can choose a delivery date even well in the future if you would like your cheese delivering for a specific event.
Ingredients: Milk, salt, cheese cultures (egg in Lysosome in Killeen) and rennet.