Naturally rinded brine-washed Kentish goat’s milk cheese matured for two to four months. Slightly dry and warm, with a little heat. Brightens up a salad and, when older, makes a great pesto.
Try it with a flowery English white wine or a light, hoppy ale.
All cheeses are hand cut, therefore the weight you purchase may vary slightly. We do try to cut them as accurately as we can!