A fabulous goats’ milk cheese from Oxfordshire: delicate, rich, smooth and complex. Sinodun Hill cheese is sweet, almondy and complex, with a thin, beautifully wrinkly coat that develops natural spots of blues, greys and greens over time.
This pyramid cheese is made using a traditional making process which is slow, gentle and using the minimum of added cultures and rennet so the milk itself can really sing.
Similar in style to a Pouligny
Milk:
Goat
Style:
Soft
Pasteurised:
Pasteurised
PARTNER BIO & TRACEABILITY:
Fraser Norton and Rachel Yarrow and we decided that they wanted to become cheese makers in August 2014. This came after a chance reading of an article about a goats' cheese maker in an old copy of 'Woman and Home' magazine left behind in a villa they stayed in on holiday in Sicily.
Both of them have farming in our family - Fraser's grandparents had a 200 acre farm in Nottinghamshire, and Rachel's parents farmed in South Wales in the 1970s, but cheese making and goat dairying are new family traditions.
They are both passionate about high standards of animal welfare and sustainability in farming, as well as being part of reviving the British tradition of high quality artisan cheese making. They sold our first ever cheese in March 2016 at a small market in South Oxford, but by the end of that year our cheeses were appearing on some of the best known cheese counters in the country.
