Goat's milk

Hand made unpasteurised goat's milk cheese, with a smooth, silky texture and crisp, citrus flavour when eaten young. Develops a deep, full flavour as the cheese ages.

From one of the most important goat breeding areas of France, this fine cheese has a dense, creamy texture and gentle aroma. Moist and medium strength when young, drier and strong when matured.

This goat's milk cheese has a powerful flavour and a dense, dry texture. Crottins are especially suitable for grilling and serving with a green salad.

Made by Kevin and Alison Blunt on their farm near Lewes. This cheese is made in the style of the french Sainte Maure using the milk taken from their own herd of around 300 goats.

Made by the White Lake company in Shepton Mallet, this semi-hard goats' milk cheese has a firm texture and delicate flavour.

Named after the 15th century citadel built on the cliffs edge, the cheese is hand moulded and ripened in caves for a short time to release subtle aromas of cream and butter. Soft and creamy when young becoming harder and intense in flavour when matured.

Named after the small town of Sainte Maure de Touraine, this cheese is rich and gentle when young, developing a strong, rounded flavour with age.

Currently also available as part of our French Selection

Hand made on small farms, the cheese is dusted with charcoal and salt then left to ripen. The result is a light, creamy cheese with a mushroomy flavour.

Made by the Reed family in the lush Yorkshire Dales, this cheese has a delicate, subtle flavour with a dry, crumbly texture.

A spherical hand-made goats' cheese, Ticklemore is moist, semi-hard and mild-flavoured. It is first pressed in 5lb spheres in basket moulds and then allowed to develop a natural rind.