A selection of six of our cheeses, hand cut and vac packed, presented in professionally designed cardboard sleeves. Available by pre-order, in multiples of 16 of each cheese variety, weighing approx. 130g.
These cheeses are sold by the kg and are random weight – we cannot cut to precise weights.
Our pre-packs are prepared to order, so a lead time is required for these.
A natural rinded soft goat cheese with a light dusting of ash, weighing about 120g; shelf life 28 days. The inner paste is light, fresh, fluffy and a little acidic.
When we scoop the curd from the vat, there is a wonderful aroma of blackcurrant! Iona created these ash logs in 2018 as a continental inspired soft cheese.
Its small size is a departure from our other cheeses and is aimed at being a fabulous Yorkshire addition to the cheese board. Also good for slicing and grilling. These are made to order and not available for online orders.
An all-round favourite: multiple award winning, soft, creamy, citrusy, luscious and now, due to popular demand, available to buy online. This was the first soft cheese developed by Iona in 2013 and it has been a best seller ever since, spawning many imitators. Available in 150g retail cardboard sleeves, 250g, 500g and 10kg vac packs.
You can eat it fresh, on biscuits, with chocolate, drizzled with honey, with fruit, in a salad or you can bake with it. Bettys of Harrogate have used this on the menu for over five years and make the most wonderful open sandwiches and beetroot tarts.
Thomasina Miers, of Oaxaca created a delicious recipe using our goat curd, here. It was at one time in Waitrose and Ocado. More recently, Tommy Banks and Sven-Hanson Britt chose our goat curd as part of a starter in their online fine dining menus.
A firm ewe’s milk cheese aged 4-5 months, hand waxed in a vibrant red wax, it weighs about 2.1kgs. A firm, sweet and nutty flavoured cheese.
We have been buying milk from a local farmer run ewe’s milk cooperative for over 20 years. This is the first cheese we made from this milk and it continues to be a firm favourite. This is available all year round.
A natural rinded, ewe’s milk Manchego style cheese, made to a traditional Manchego recipe, using authentic Manchego moulds, purchased from Spain. This little beastie comes in at about 1kg and is aged two months and upwards and is one of our high maintenance cheeses, it is rubbed with a secret oil and turned every week.
In 2018, we were approached by a tv production company to work with John at Church Mouse Cheeses in Barbon to develop a new using local sheep milk. Iona suggested a Manchego style cheese and set about conducting a series of trials. Our Yorkshire Manchego debut was broadcast in June 2019 on Channel 4 More and we now make two varieties, one made with ewe’s milk and another made with goat milk: Yorkshire Manchegoat.
Our Original Goat, the mild mannered, polite cheese, lightly smoked by us in our commercial smoker, hand waxed in brown, weighs approx. 2.1kgs.
The difference between the Smoked Original Goat and our Smoked Superior Goat lies in the texture and flavour. The Smoked Original Goat is a traditional style cheese, with a slightly crumbly texture and a very mild, subtlly smoked flavour.
Lovely caramel flavours around the edges. This is a popular cheese cut up into random weights and pre-packed by our retail customers.
This is a traditional, very polite, mild mannered goat cheese that makes a great introduction to goat cheese; perfect for those who have not found a goat cheese they like. This is a traditional style of cheese, aged two to three months, hand waxed in cream wax or cut into 1kg halves and hand waxed.
This was the first cheese that Iona made, back in 2008 and we have now developed a product portfolio that encompasses another twelve cheeses. In a blind tasting with a supermarket buyer, the consensus around the table was that you really would not know that this was a goat cheese.
The difference between the Original Goat and Superior Goat lies in the way in which it is made. Our Original Goat is a traditional, mild cheese, with a slightly crumbly texture. Our Superior Goat is made in a continental style which gives it its very distinctive smooth, dense and creamy texture, with a slight twang. They are two very different cheeses.
Our Superior Goat, lightly smoked in our small commercial smoker, using oak chippings from Theakstons Brewery, who in turn buy whisky barrels from a Scottish distillery and plane them down – these are our chippings – and give an inimitable and completely unique feel.
The difference between the Smoked Superior Goat and our Smoked Original Goat lies in the texture and flavour. The Smoked Superior Goat is a continental style cheese with a dense, smooth and creamy texture, with a slight twang and a subtlly smoked flavour.
It has a wonderful caramel appearance and aroma and is hand waxed in brown. Don’t dismiss smoked goat cheese until you have tried this very subtly smoked goat cheese.
A Yorkshire take on a goat Gouda, hand waxed and weighing approx. 2.1kgs. It is aged to around three months, the key characteristics being a firm, smooth and creamy texture which finishes with a slight twang. Superior Goat and our smoked version, Smoked Superior are our bestselling cheeses.
This is the first continental style of cheese we taught ourselves to make. We have used our knowledge and expertise gained making our Superior Goat to develop other continental styles of goat and sheep cheese; very few cheese makers in the UK make continental style of cheeses which employs very different techniques, compared to traditional cheese making.
The difference between the Superior Goat and Original Goat lies in the way in which it is made. Our Superior Goat is made in a continental style which gives it its very distinctive smooth, dense and creamy texture, with a slight twang. The Original Goat is a lovely, polite and well mannered, mild cheese with a slightly crumbly texture.
They are two very different cheeses.
2kg wheels are hand waxed in cream, 1kg halves are hand waxed in a very distinctive green colour.
A continental style, natural rinded goat cheese, weighing approx. 1kg, this is a goat version of a Manchego style cheese, aged two months and older.
This is based on a traditional Manchego recipe created by Iona using authentic Manchego moulds, purchased from Spain, to give it its traditional woven appearance, though with a difference, as it is made with goat milk.
We were approached by a tv production company to work with John at Churchmouse Cheeses in Barbon to develop a new sheep cheese, using local ewe’s milk. Iona suggested a Manchego style cheese and set about conducting a series of trials. We were so pleased with the Yorkshire ewe’s milk Manchego that we decided to make a goat version. This is a high maintenance cheese and is rubbed with a secret oil to help maintain the distinctive rind and to slow down moisture loss.