Sinodun Hill is made by Rachel Yarrow and Fraser Norton at Earth Trust, a charity farm in South Oxfordshire. They use a traditional method of slow lactic coagulation for this cheese, then ageing it for about 3 weeks for the flavours to develop. It has a delicate rind and a light texture, with a fresh & tangy, sometimes citrusy flavour.
Raw goat's milk
Yoghurty + Light + Smooth