Ingot
milk type
Goat
ingredients
Pasteurised Goat's MILK, Salt, Farm Produced Cheese Cultures (MILK), Animal Rennet
coagulant
Animal Rennet
milk treatment
Pasteurised
location
Cartmel, Cumbria
milk source
Own herd
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milk type
Goat
ingredients
Pasteurised Goat's MILK, Salt, Farm Produced Cheese Cultures (MILK), Animal Rennet
coagulant
Animal Rennet
milk treatment
Pasteurised
location
Cartmel, Cumbria
milk source
Own herd
breed
Golden Guernsey
season
All year
cheesemakers
Martin Gott
Show Less
Ingot is made using the same moulds as were used for the Innes Brick, which Martin and Nicola purchased along with the goats from Joe and Aimee of Highfields Farm Dairy Cheese.
Background
Martin Gott and Nicola Robinson are best known for their sheep’s milk cheeses, but during the course of 2020’s Coronavirus lockdown the couple acquired a herd of goats from Joe Bennett and Aimee La...
Read More
Martin Gott and Nicola Robinson are best known for their sheep’s milk cheeses, but during the course of 2020’s Coronavirus lockdown the couple acquired a herd of goats from Joe Bennett and Aimee Lawn, the owners of Highfields Farm Dairy in Staffordshire, who stopped making cheese during the pandemic. Upon getting them back to their farm in the Lake District, Martin and Nicola developed a lactic cheese using the lactic goat's cheese moulds used originally to make Innes Brick. Goat’s milk is particularly well suited to this style of cheese, so it's no surprise that they've settled on this choice, though the flavours of the resulting cheese are quite different.
Read Less
Our Work
Ingot normally arrives at about a week old - the cheese is usually dried and then turned regularly staying in warmer rooms to encourage its rind if needed or a cooler room once ready.
Ingot
Pungent and powerful even when young, Ingot evolves towards spiciness with further maturity
Ingot is made using the same moulds as were used for the Innes Brick, which Martin and Nicola purchased along with the goats from Joe and Aimee of Highfields Farm Dairy Cheese.
milk type
Goat
ingredients
Pasteurised Goat's MILK, Salt, Farm Produced Cheese Cultures (MILK), Animal Rennet
coagulant
Animal Rennet
milk treatment
Pasteurised
location
Cartmel, Cumbria
milk source
Own herd
breed
Golden Guernsey
season
All year
cheesemakers
Martin Gott
background
Martin Gott and Nicola Robinson are best known for their sheep’s milk cheeses, but during the course of 2020’s Coronavirus lockdown the couple acquired a herd of goats from Joe Bennett and Aimee Lawn, the owners of Highfields Farm Dairy in Staffordshire, who stopped making cheese during the pandemic. Upon getting them back to their farm in the Lake District, Martin and Nicola developed a lactic cheese using the lactic goat's cheese moulds used originally to make Innes Brick. Goat’s milk is particularly well suited to this style of cheese, so it's no surprise that they've settled on this choice, though the flavours of the resulting cheese are quite different.
our work with this cheese
Ingot normally arrives at about a week old - the cheese is usually dried and then turned regularly staying in warmer rooms to encourage its rind if needed or a cooler room once ready.
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