Dorstone
Tax included.
Aged for two weeks and made with unpasteurised goat’s milk by Charlie Westhead in Herefordshire, England. This cheese has an ice-cream like texture, and a mild fruity and lactic flavour.
This cheese intentionally has a thin mould rind. Because of this, wild moulds- spots of blue, green and grey moulds, often develop on the surface during maturation. They are perfectly safe to eat and do not negatively affect the flavour of the cheese.
Unpasteurised goat’s milk. Traditional rennet.
Approx. 180 grams
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