We're really excited to list our fist ever ten mile cheese, and as you'd expect, it's a cracker - a wonderful cheese with a brilliant local story.
Sinodun Hill is a ripened goats’ cheese pyramid, similar in style to a Pouligny and other French goats’ cheeses. It is made using the traditional method of slow lactic coagulation and is then matured for up to 21 days to develop the flavour and texture. The result is a more flavoursome cheese with a light nutty edge and a smooth texture. Its rind seasonally develops some blue and grey moulds as it ages, which add to the flavour and character of the cheese. The Sinodun Hills is the ‘proper’ name for the Wittenham Clumps, standing just above the Earth Trust farm where the goats graze. You can read more about the rind of Sinodun Hill here.
Sinodun Hill won Best New Cheese at the British Cheese Awards 2017 and a Gold Medal, a Silver at the World Cheese Awards 2016, a Bronze Medal at the British Cheese Awards 2016, and a Silver Award at the British Artisan Cheese Awards 2016.
You can read Fraser and Rachel's exciting award-winning story on their supplier profile by clicking here.
Each pyramid is made with unpasteurised goat's milk and weighs 200g.