A fat, truncated cone with a moist, ivory paste and a full, goaty flavour. The rind changes from a creamy-white to a blue-grey with orange streaks with age. 

An ancient Poitevin cheese shaped like a small, flattened cone, Chabichou is emphatically goaty in flavour and aroma. The name comes from the local dialect word for 'goat' derived from the Arabic 'chebli'. 

A smooth, firm, ivory texture with a full, goaty flavour. As the cheese matures it forms a blue-grey mould and the flavours intensify. 

White, firm and crumbly with a distinctive aromatic flavour. Robin Congdon has been making this cheese for over twenty years and it is still the only goat's milk blue made in Britain.

Made using unusual 5lb basket moulds this cheese forms a natural, dimpled rind after ten weeks' maturation. A moist, semi-hard, medium-flavoured goat's cheese.

A truncated-pyramid shape with a blue-grey surface covered with wood ash. Ripened for abourt a month, the paste is smooth and white with a delicate goaty flavour.