With its distinctive yellow wax coating, Norfolk Mardler is one of the most eye-catching in our wall of cheese. Inside, its paste is bright white and firm with a delicious creamy taste and subtle hint of goatiness. Sam Steggles began making cheese in 2009 after buying ten milking goats while on holiday in Cumbria. Fielding Cottage, his business, now has a purpose built cheeseroom and around 800 Saanen, Toggenberg and Alpine goats. Read more
Dorstone is a turret-shaped goat’s cheese coated with edible ash. This traditional technique for maturing fresh cheeses neutralises acidity and creates ideal conditions for desired mould growth and rind formation. The texture within is smooth and moussy when eaten young, becoming firmer as it matures. The flavour has a soft citrus tang and yeasty notes. Dorstone is made by Charlie Westhead at Neal's Yard Creamery near Dorstone Hill in Herefordshire. Read more
Ticklemore is a semi-hard goat’s cheese that is bright white in colour with a distinctive flying saucer shape. The texture is crumbly but firm with little holes. The flavour is grassy and milky with mushroom notes. Ticklemore is handmade by Debbie Mumford and Mark Sharman on the Sharpham Estate near Totnes in Devon. The milk is sourced from a mixed herd of 60 goats that graze nearby on Dartmoor. Read more
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