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.

Sinodun Hill

how much
  • Approx. 200g

    Raw goat's milk

    Vegetarian Rennet

    Yoghurty + Light + Smooth

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