 | Ashed Golden CrossLewes, East Sussex, England Produced in East Sussex, where the goats graze on natural pastures, this cheese is made to the traditional St Maure recipe and has a soft smooth texture. The light dusting of ash on the outside gives this a slightly bitter note.
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More Information | Cabri Touraine 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.
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 | Cabro D'Or A sticky orange rind goat’s cheese. It is delicate in flavour when young but becomes quite pungent when mature. 200g.
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More Information | Chabichou du Poitou Poitou 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'.
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 | Chevre Premier De MoulisPyrenees, France Produced in the Pyrenees in France, this is a hard delicate goat’s cheese, aged for around 6 - 9 months. |
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More Information | Crottin de Chavignol Poitou A smooth, firm, ivory texture with a full, goaty flavour. As the cheese matures it forms a blue-grey mould and the flavours intensify.
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More Information | Gjetost A sweet, caremelised cheese having the appearance of fudge. Made from a mixture of cow's and goat's milk. |
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| Golden CrossLewes, East Sussex, England Produced in East Sussex, where the goats graze on natural pastures, this cheese is made to the traditional St Maure recipe and has a soft smooth texture.
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More Information | Harbourne Blue Ticklemore Cheese Co., Totnes, Devon 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. |
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 | Pardou Chevre De MontagneFrance From the same dairy as our best selling Ossau Iraty, this is a full flavoured hard goat’s cheese. |
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 | RachelRachel Somerset, England This semi - hard goats' milk cheese, made by the White Lake company in Shepton Mallet, has a firm texture and a gentle, lingering flavour £2.75 per 100g
Please choose amount required
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 | Rond LuisiganaFrance From the Georgalet family who make our chabichou this goat’s cheese has a firm texture and a delicate goaty flavour. |
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Bigger Picture | Selles-sur-CherWestern Sologne (Centre) The lush terrain from which Selles-sur-Cher originates results in a very fine textured cheese, with a nutty, slightly sweet flavour. The tate of goats milk is well defined without being overpowering.
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More Information | Sainte Maure de Touraine Touraine A log-shaped soft, creamy cheese with a full, goaty flavour. The rind is blue-grey and a distinctive feature is the straw running through the centre.
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 | St GilesHaywards Heath, West Sussex, England Made in the Ashdown Forest, this is a semi soft cheese with a rich creamy texture and a mild buttery flavour. |
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| Sister SarahHaywards Heath, West Sussex, England Made in the Ashdown Forest, this is an unusual semi soft goats milk cheese with a mild flavour. |
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More Information | Ticklemore Ticklemore Cheese Co., Totnes, Devon 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. |
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More Information | Valençay Cindre Berry 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.
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 | White NancyBovey Tracey, Devon, England A semi hard goats cheese from Devon, with a delicate lemony taste. |
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