Made by Charlie Westhead and Haydn Roberts at Neal's Yard Creamery, near Dorstone, Herefordshire

Fresh Goats Milk Cheese

Traditional Animal Rennet

Unpasteurised goats milk

Perroche curd has a very long coagulation during which the curds develop from glassy and jelly-like to a firmer set with a thin layer of whey on top. Charlie and Haydn cut the curd into small cubes and very carefully scoop it into the moulds taking care to preserve intact as many of the cubes as possible. The cheeses drain under their own weight over the following night and receive a quick 10 minute brine bath the following day before being wrapped and sent down to us in London. They are stark white little rounds of rindless goats cheese with a sprig of herbs on top. Their flavours are light, brightly lemony goaty flavours balanced out by lactic, savouriness and a slightly salty tang. Unusually for such a fresh cheese its texture feels quite structured in your mouth; moist and fluffy but substantial.