Orders may arrive +/- 2 days of your preferred delivery date
Orders may arrive +/- 2 days of your preferred delivery date


This seasonal cheese can be found on our counters from May through to October.

Please note the cheese pictured is young cheese. Photo of the mature cheese coming soon.

The availability of this cheese is currently very limited. For more information about availability, please give us a call or use our Contact us form get in touch.

Regular price £0.00 Sale

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Spend over £29.50 to receive free delivery (England, Wales & Central Scotland)

Delivery Information

Standard delivery is free to most postcodes in the UK for orders over £29.50. Click here for a list of postcodes where additional delivery charges apply.

For orders under £29.50, standard delivery is £6.00.

Collection from our London shops is free - choose Shop Collection at checkout.

Choose your preferred delivery date at checkout. As we use third party couriers (typically DPD) we cannot guarantee the arrival day of your order but we will do our best to ensure that it arrives as close as possible to your chosen date. To be sure it arrives in time, we recommend choosing a date a couple of days ahead of when you would like to eat your cheese. 


milk type

MILK, salt, rennet, cheese cultures

Animal Rennet

milk treatment

Wootton Fitzpaine, West Dorset

milk source
Own herd

Golden Guernsey


Kerry Hayward and Olly Goolden

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Kerry Hayward and Olly Goolden have been smallholding farmers for the past two decades, growing and selling organic vegetables and living off their own produce and power. They had a cow, for their own milk – but when it emerged that their younger daughter was allergic to cow’s milk, they invested in a small herd of Golden Guernsey goats and started making cheese. Golden Guernsey goats are a rare breed of goat: less productive than more modern breeds, but much hardier, and good for meat as well as milking. Last year the family decided to go into commercial cheese production, as the vegetables were taking their toll on Olly’s back. They only have 19 goats, so production is very small scale. The cheese is a complete reflection of their devotion to their land and the environment: the goats are extensively farmed, fed almost entirely on forage.

our work with this cheese

We first came across Kerry and Olly on Instagram in early 2021. We loved the sound of what they were doing, so asked them to send some cheese over. It was so good that two weeks later we went to visit them, just as they were ramping up production and looking for somewhere else to sell. We started by selling their fresh cheese, Bloom. Alongside this we began the process of collaborating with them to develop a more mature cheese, called Eirwen (air-wen). The cheese is still under development; we buy the young cheeses when they are a few days old and mature them in our facility in Bermondsey. We are seeing some exciting results so far. Variation and evolution in its flavour and appearance should be expected along the way and across the season.


How much cheese to buy?

As a general rule of thumb, we would recommend roughly between 100 and 150 grams per person for after dinner, and a bit more if cheese is the focus of the meal. If you are buying cheese to serve over a couple of days or as part of a buffet, it is advisable to buy a few larger pieces. This will both look better and keep better than many small bits. To help visualise weights, a good tip is to consider that a regular supermarket pat of butter weighs between 200 and 250 grams. If you are at all unsure please give us a call for some advice.

How should I store my cheese?

The best option is to keep your cheese wrapped in its paper within a box in the fridge. This will prevent the cheese from drying out and absorbing other flavours. Your cheese will arrive wrapped in waxed cheese paper, which achieves the best possible balance between maintaining humidity around the cheese and allowing it to breathe. We are happy to provide some free extra cheese paper, just search for "cheese paper" and add it to your basket. We don't recommend cling film or foil as it can cause the cheese to sweat which will negatively affect the flavour.

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