Sinodun Hill Goat's Cheese
Ripened Goat’s Cheese
Producer: Norton & Yarrow Cheese
Region: Oxfordshire
Light and mousse-like with a nutty edge, Sinodun Hill is a zesty ripened goat’s cheese pyramid, similar in style to a Pouligny. It’s made using vegetarian rennet and is matured for 21 days, sometimes developing blue and grey moulds as it ages, which only add to the flavour.
Made by Fraser Norton and Rachel Yarrow near Henley-on-Thames, they combine traditional French methods with their own distinct Oxfordshire flavour. The pair started their cheese-making journey with the help of an initiative called Farm Step, run by environmental charity Earth Trust, who offer tenancies on land and barn space to agricultural start-ups.
Tŷ Caws recommends: serve with Peter’s Yard Charcoal crackers and a dry white wine, such as Sancerre. Or if you prefer something fizzy, then Cremant de Loire perfectly compliments the creaminess of this cheese.
Ripened Goat’s Cheese
Producer: Norton & Yarrow Cheese
Region: Oxfordshire
Light and mousse-like with a nutty edge, Sinodun Hill is a zesty ripened goat’s cheese pyramid, similar in style to a Pouligny. It’s made using vegetarian rennet and is matured for 21 days, sometimes developing blue and grey moulds as it ages, which only add to the flavour.
Made by Fraser Norton and Rachel Yarrow near Henley-on-Thames, they combine traditional French methods with their own distinct Oxfordshire flavour. The pair started their cheese-making journey with the help of an initiative called Farm Step, run by environmental charity Earth Trust, who offer tenancies on land and barn space to agricultural start-ups.
Tŷ Caws recommends: serve with Peter’s Yard Charcoal crackers and a dry white wine, such as Sancerre. Or if you prefer something fizzy, then Cremant de Loire perfectly compliments the creaminess of this cheese.
Ripened Goat’s Cheese
Producer: Norton & Yarrow Cheese
Region: Oxfordshire
Light and mousse-like with a nutty edge, Sinodun Hill is a zesty ripened goat’s cheese pyramid, similar in style to a Pouligny. It’s made using vegetarian rennet and is matured for 21 days, sometimes developing blue and grey moulds as it ages, which only add to the flavour.
Made by Fraser Norton and Rachel Yarrow near Henley-on-Thames, they combine traditional French methods with their own distinct Oxfordshire flavour. The pair started their cheese-making journey with the help of an initiative called Farm Step, run by environmental charity Earth Trust, who offer tenancies on land and barn space to agricultural start-ups.
Tŷ Caws recommends: serve with Peter’s Yard Charcoal crackers and a dry white wine, such as Sancerre. Or if you prefer something fizzy, then Cremant de Loire perfectly compliments the creaminess of this cheese.
Additional Information:
Milk: Goat
Vegetarian: Yes
Pasteurised: No
Edible Rind: Yes
Weight: approx. 200g
Awards: Gold, World Cheese Awards 2018; Best New Cheese, British Artisan Cheese Awards 2017; Best New Artisan Producer, Great British Cheese Awards 2017
