Sheep’s and Goats’ Selection
Sheep’s 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 minerally flinty blue.
Full details below.
This selection of sheep’s and goats’ cheeses includes:
Sinodun Hill. Unpasteurised 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…
Beenleigh Blue. Pasteurised sheep’s cheese, vegetarian. 210g.
Beenleigh Blue was one of the first modern British blue cheeses, created by Robin Congdon in the 1970s. Unpressed, French-style, it is sold by The Courtyard Dairy at four months old, when it is flinty, minerally and light with a subtle blue taste.
This product will have two weeks’ shelf life from the date of delivery.