Naturally rinded brine-washed Kentish goat’s milk cheese matured for two to four months. Slightly dry and warm, with a little heat. Brightens up a salad and, when older, makes a great pesto.
Try it with a flowery English white wine or a light, hoppy ale.
| Milk Source |
Goat |
|---|---|
| Pasteurisation |
Unpasteurised |
| Texture |
Semi-Hard |
| Dietary Information |
Vegetarian |
From Cheesemakers of Canterbury
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Gruff Goats Cheese 150G
Sale price£6.35
Regular price