The curd just after putting in the moulds
On Monday of this week, one of our customers called this a new and unique cheese, so I think it is about time to tell the world about it.
Our Yorkshire Goat Gouda
We have been trialling this since October or so, and we think we have got it right. It sold out in Fodder, Harrogate and we are hoping that it will get into some high profile places because it is a super cheese – ok, I am biased – it is fresh and creamy with a great and unusual, close texture.
Here are some pictures of it in the making. We make it with with Hackfall goat milk, who are based in the heart of the Yorkshire Dales.
Turning the cheese before pressing