Goats' Milk
The flavour of a goat's milk cheese is dependant on a number of different factors: The time of year, breed of goat, type of ground where the goat grazes, the way in which the cheese is made and the skill with which it is matured are just a few. There is enormous variation in style and quality of goat's cheese. Foodies welcome the arrival of the first goat's cheese at markets in late spring. Made using milk produced after the kids have been weaned, cheese at this time of year is full-flavoured, benefiting from the fresh, spring grass. It is quite different in flavour from industrially produced cheese, made all year round from goats kept inside sheds and fed on hay.
Little Wallop, Evenlode No1
Little Wallop is the result of a partnership between Juliet Harbutt, creator of the British Cheese Awards and Alex James, former member of Blur. This is what Juliet has to say about the creation of this new award-winning cheese:
“Since 1984 I have wanted to create my own cheese but never found the right time or person to make the cheese – until last year, when I met my neighbour, Alex James. Former bass guitarist of Blur, Alex was quoted in the press as wanting to make cheese. Thinking he would give British cheese a new, sexy image, I invited Alex to judge at the 2006 British Cheese Awards.
His boundless curiosity, excellent palate and fascination for cheese blew me away and in his column in the Observer the following week he dubbed cheese "sexy" and "the new rock and roll" and said he wantd to make his own.”
Little Wallop was among 868 British cheeses entered in the awards and on July 20th won a silver medal.
Little Wallop is washed in Somerset Brandy, and wrapped in vine leaves. It develops a complex and flavour. Nutty and lemony when young, it becomes almost runny as it ages, with a whiff of brandy and subtle goaty flavour
So far Little Wallop is only available in a very few shops in the country, so we’re pleased to be able to try it out here.
Murcia al Vino
Or sometimes called drunken goat. The goats of the Murcia region, known as Murcia-Granadina graze on rich grass and wild herbs. The curing process involves submerging the cheese into the local wine, Doble Pasta, resulting in a striking purple hue and attractive violet rind. The flavour is mild and creamy, finishing with a tangy sweetness and fruity aroma.
Rachel
Rachel is a goats' milk version, washed rind cheese. The rind is softish, sticky, with a patchy orange-red colour. Cheesemaker Pete Humphries has said that Rachel was named after a girl friend, who like the cheese she was sweet, curvy and slightly nutty. It has a firm texture and a subtle lingering flavour.
Ragstone
A matured goat's milk cheese made by Charlie Westhead at the Neal's Yard Creamery in Golden Valley, Herefordshire. The cylindrical cheese develops a natural rind, firm texture and a pronounced flavour. Trickle A soft goat cheese in the style of a crottin, with a tangy lemony flavour. The flavour matures as the cheese starts to break down under the rind. Vegetarian rennet.
Ticklemore
The cheese is named after the street in Totnes where Robin Congdon and Sari Cooper have their cheese shop. It is a hard goats cheese with a crumbly texture and mellow, complex flavour. The cheese is aged in caves by the sea. Vegetarian and pasterised.
St George
A remarkable goat’s milk cheese from Nut Knowle farm in Sussex. A soft ‘Camembert’ style cheese. Has won Best British Goats Cheese.
Buche de Chevre
From Poitou in the Loire Valley. Each Buche de Chevre is aged for two months, during which time it develops a hard, edible crust complete with a bloomy white mould coating. It is sharp and tangy near the rind and gets progressively richer and creamier toward the centre.