Fresh and delicate or rich and complex - our favourite goat’s and sheep’s cheeses are each uniquely special.
The youngest goat’s cheeses in our selection are light and mild with a texture like mousse. Grassy and milky, these soft and subtle goat’s cheeses win over all who taste them. More mature varieties are firmer and ‘goatier’ in aroma and taste. Aficionados will love their complexity and notes of lemon, earth and mushroom.
Sheep’s cheeses vary from soft and sumptuous to firm and dense. Rich sheep’s milk creates creamy, luxurious cheeses which can be fruity and nutty as well as sweet.
We love a drizzle a honey on goat’s cheese or soft sheep’s cheese, along with a sprinkling of walnuts. Firm sheep’s cheeses, meanwhile, are ideal for tapas.
Enjoy a trio of exquisite goat’s cheeses with our Goat’s Cheese Selection. For a crunchy and striking contrast, we have also included Miller's Damsel Charcoal handbaked wafers.
Eye-catching Norfolk Mardler is deliciously creamy with just a subtle hint of goatiness. Its yellow wax coating keeps the firm white cheese inside supple and moist. Our second cheese, Ticklemore, is a wonderfully milky and grassy goat’s cheese with mushroom notes. This semi-hard cheese is instantly recognisable for its distinctive flying saucer shape. Our final choice, Dorstone, is an ash-coated goat’s cheese shaped into a turret. Beneath the edible ash rind, the texture is smooth and moussy while the flavour has a soft citrus tang and yeasty notes.
To bring strawberries and cream to your cheese board you can add a bottle of Simpsons Wine Estate Railway Hill Rosé. The red berry notes of this pale, delicate rosé wine elevate these already exceptional cheeses. Read more
From the Pays Basque region of France, this hard cheese takes its name from the shape of a local mountain, the profile of which is reminiscent of Napoleon. Matured for six months, Brebis Napoleon is made from the milk of sheep that graze the high meadows of the Pyrenees. It is ivory in colour with a mottled brown rind. Its flavour is sweet and nutty with fresh grassy tones and pairs well with full-bodied red wines. 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
Slate favourite Hay on Wye is a fresh goat’s cheese made by Charlie Westhead of Neal's Yard Creamery in Herefordshire, which overlooks the town of Hay on Wye. Loosely modelled on the French cheese Selles-sur-Cher, it is coated with edible ash and sold very young — just two to three weeks old. Inside, it is bright white with a fine, smooth texture and a fresh, creamy taste. Read more
Our artisan Manchego is produced in the heart of La Mancha, Spain. This DOP status cheese is made in the traditional way with raw milk from Spain’s most iconic breed of sheep, the Manchega. Our Manchego is a young, fresh variety. Firm and compact in texture, its flavour is reminiscent of dried fruits and roasted nuts with acidic notes of green olives. Marinate in fruity Spanish olive oil for tapas. Read more
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
Norfolk White Lady is a full fat, Brie-style cheese produced by Jane Murray at Willow Farm Dairy just outside Norwich. Made from pasteurised ewe's milk, it has a bloomy white rind and pale ivory paste. The creamy texture and rich flavour of this mould-ripened cheese develop with age. Its taste is slightly sharper than traditional Brie due to the natural tanginess of ewe's milk. Warm it at room temperature for at least an hour to enjoy at its oozy best. Read more
Pavé Cobble is a soft lactic-style sheep's cheese from the cheese-making wizards at White Lake Cheese in Somerset. With its truncated pyramid shape and ash coating its appearance is reminiscent of the European cobbled streets from which it takes its name. Bright white under its natural rind, this soft and silky cheese coats your mouth with creaminess and a delicate hint of tangy citrus. Pavé Cobble tastes sublime with a touch of sweet chilli jam to cut through its velvety texture. Read more
From the Italian island of Sardinia, Pecorino Sardo is a hard and grainy cheese made to a protected traditional recipe. Made using lamb's rennet and the milk of free grazing sheep, it is matured for at least sixty days. Sweet and nutty in flavour, Pecorino Sardo is a perfect cooking cheese, in sauces or grated over pasta or risotto dishes. It can be substituted in any recipe calling for Parmesan giving the end result a sharper flavour. Read more
Picos de Europa, also known as Queso de Valdeon, is a semi-soft blue-veined cheese with PGI (Protected Geographical Indication) status from the province of Leon in northern Spain. This unique cheese, made from a blend of pasteurised cow’s and goat’s milk, is wrapped in maple and chestnut leaves after being matured for around six weeks. Similar in strength and saltiness to French Roquefort, we love its caramelised aroma and intense piquant flavour. Read more
Sweet, curvy and slightly nutty, this cheese is intriguingly named after a lady of similar personality! Rachel is a unique goat's cheese made by White Lake Cheese in Somerset. Washed in brine to develop a smooth, supple texture, it is medium strength in flavour. Well rounded and rich, you'll find this cheese is not overly goaty and finishes with lingering sweet notes. Read more
Mellow with lingering nutty flavours, Rustler is a ewe's milk version of the goat's cheese Rachel. Brine washed to develop its orangey-brown rind often spotted with bright natural moulds, and an exceptionally smooth texture, Rustler is then matured for three months for hints of caramel to evolve. It is delicious with a slice of quince or medlar fruit cheese. Read more
Spenwood is a hard, pressed cheese made from unpasteurised ewes' milk. Reminiscent of Pecorino, its pale yellow paste has a smooth, dense texture and a sweet, slightly nutty flavour. Spenwood is produced by Anne Wigmore of Village Maid Cheese, based near Spencer Wood in Berkshire, from where this cheese takes its name. Matured for six months, it is perfect for grating over pasta or risotto. Spenwood won Super Gold at the World Cheese Awards 2017. 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
Wigmore is a sweet semi-soft brie style cheese made from unpasteurised ewes' milk. Maker Anne Wigmore founded Village Maid Cheese in Berkshire in 1986 and has won many awards since: Wigmore achieved a gold medal at the British Cheese Awards 2016. Its pale paste is dense and creamy in texture. It has a rich, complex flavour which is fruity as well as sweet. Ripened for eight weeks, its bloomy natural rind darkens as the cheese matures. Read more