A soft log shape cheese made from goat’s milk and vegetarian rennet. The recipe of the cheese is based on French Sainte-Maure. When young, the cheese is firm and slightly grainy, but with age it softens and the texture becomes very soft, like ice cream. The cheese ripens in four to six weeks.
Produced by Golden Cross Cheese at their farm in Sussex using unpasteurised milk from goats which are grass fed.