Oct 8 2017

Crottin de Chavignol | Goats Cheese

For those of us who love goat’s cheese this is a wonderful version – the Crottin de Chavignol is not to be missed.

This is the single most famous cheese from the Loire valley, it has a nutty taste that strengthens when the cheese matures. It is delicious grilled as part of a chevre salad and it also makes a really great starter.

The wonderful balance of sweetness and sourness combine to make a classic goat’s cheese that will not disappoint.


Sep 16 2017

Goats Cheese | Alex James | Farleigh Wallop

More ALEX JAMES CHEESE here

Farleigh Wallop is one of the great masterpieces from the Evenlode Partnership – which consists of cheese officianado Juliet Harbutt and Alex James of (Blur fame)

Farleigh Wallop is a wonderful goat cheese that is made in complete 115g rounds. It tastes fresh and clean and it has the slightest taste of thyme from the sprig that is pressed into the top of it.

It is reasonably firm with a delicate and subtle flavour.

What’s it taste like? Farleigh Wallop is more subtle than its washed cousin, Little Wallop, with a gentler, less obtrusive aroma. A sprig of Thyme rounds off its refined rustique look. No wonder it was voted Best Goat Cheese at 2008 British Cheese Awards.

Where’s it from? It is produced by the masters at White Lake Cheeses in Bagborough, Somerset which is a short distance from the Glastonbury festival site.

Here is a brief video about why Alex James went into cheese making:


Jul 29 2017

Bosworth Leaf | Goats Cheese

This is a really lovely creamy goats cheese wrapped in a chestnut leaf. This is a really great soft goats cheese with a mild flavour that is salty sweet and goaty, if that makes sense?

It is made by the Highfields Farm Dairy in Tamworth, Staffordshire.

Bosworth Leaf Goat’s Cheese comes as a square shaped cheese wrapped in a chestnut leaf packaged as a whole cheese of 200g. Unpasteurised & suitable for vegetarians.

The herd started in 1987 with just 100 goats – they now have over 350 goats in the herd, mostly crossed Saanen and Toggenburg. Approximately 220 nannies are milked morning and evening, each of which produces an average of 3 litres of milk per day some of which is used to make this tasty cheese