Choose your cheese based on the country it was produced. This should help you make up the perfect cheese board.
Matured for three weeks, this goat’s cheese gets a soft, bloomy rind whilst maintaining a slight crumbly texture characteristic of this type of goat’s cheese. Whilst this cheese works as a great addition on a cheese board by itself we really enjoy it as part of a salad.
Or our absolute favourite, a warm goats cheese salad with toasted pine nuts, balsamic glaze and a dollop of Hawkeshead Relish Beetroot and Horseradish Chutney.
This strong-flavoured cheese Is shaped into a rustic log for chefs and food service applications. It pairs well with Wheat Beer, Lambic and wines such as Prosecco, Sauvignon Blanc, and Sancerre. Pasteurised Goats MILK, Salt, Starter Culture, Rennet, Mould Culture
All allergens marked in bold.
Ingredients: Pasteurised Goat’s Milk, Salt, Lactic Starter Cultures, Vegetarian Coagulant, Mould Culture
|Typical Values per 100g|
|Energy||1208 kJ / 291 kcal|
|of which saturates||16|
|of which sugars||1|
1871 in stock
|Country of origin||
|Suitable for Vegetarians||