Made by Mary Holbrook and Julianna Sedli at Sleight Farm, near Timsbury, Bath

Soft Goats Cheese

Traditional Animal Rennet

Unpasteurised goats milk

Little discs mottled with black ash and white, blue and green moulds. The interior is bright white as with most goats cheeses. Soft, creamy and slightly fluffy texture that seems to dissolve on your tongue. The flavours are lemony, a little bit goaty and slightly nutty. Sleightlett is made with very small amounts of rennet, so the curd and the young cheeses are very fragile and need to be handled gently. Mary and Julianna take extreme care when ladling curd, emptying the moulds of the drained cheeses, turned and salting in order to preserve the structure of the curd as much as possible. The fruits of their labour is the exceptionally melt in the mouth texture Sleightlett has.