Based at Bagborough Farm near Shepton Mallet, Somerset their 600 strong mixed breed herd of goats produces 800 litres of milk to produce a range of goats cheeses over 4 days of the week. The fifth day is devoted to making cheese from cow’s milk which also comes from the farm. All the cheeses are thermised rather than pasteurised.
Semi hard, rind washed goat's cheese. It has a firm texture and a gentle lingering flavour. A goat's cheese that is not too goaty. Rachel is named after an ex girlfriend who is described as sweet, curvy and slightly nutty.
Both cheeses are smooth, soft cheeses with a geotrichum rind rolled in ash. The Tor is made in a pyramid while the Driftwood is made in a log.
A semi hard goat's cheese made in 600g truckles. A sweet, creamy cheese with a white bloomy rind that has a fresh lemony taste.
A meltingly soft goat cheese, washed in Somerset Cider Brandy and beautifully wrapped up in a vine leaf. Mild and sweet when young, aging to a nutty, slightly yeasty, flavoured artisan cheese. UPast/V
A lactic style ewes milk. This cheese is ashed and in a shape of a flat-topped pyramid. It has a creamy slightly citrus flavour and should show some surface ripening unless it is allowed to dry as it ages. UPast/V
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