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.
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