A ripened goat's cheese pyramid, similar in style to a Pouligny. Made using the traditional method of slow lactic coagulation, and then matured for up to 21 days to develop its flavour and texture.
Ingredients: goat's milk, salt, vegetarian rennet.
Fraser Norton and Rachel Yarrow have been making cheeses together since they both opted for a huge career change in 2014. They started out selling at a small market in Oxford and now sell all across the UK. They make their cheese in Shillingford, South Oxfordshire.