milk type
Goat
ingredients
MILK, salt, rennet
coagulant
Vegetarian Coagulant
milk treatment
Pasteurised
location
Little Wittenham, Oxfordshire
milk source
Own herd
breed
Anglo-Nubian
season
All year
average age
3-4 Weeks
cheesemakers
Fraser Norton & Rachel Yarrow
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Fraser Norton and Rachel Yarrow make their cheeses on a farm run by an environmental charity that offers tenancies to agricultural business start-ups with a commitment to sustainable practices.
background
our work with this cheese
Accompaniments
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Brightwell Ash
The tangy flavour of this cheese is bright and juicy


Fraser Norton and Rachel Yarrow make their cheeses on a farm run by an environmental charity that offers tenancies to agricultural business start-ups with a commitment to sustainable practices.
milk type
Goat
ingredients
MILK, salt, rennet
coagulant
Vegetarian Coagulant
milk treatment
Pasteurised
location
Little Wittenham, Oxfordshire
milk source
Own herd
breed
Anglo-Nubian
season
All year
average age
3-4 Weeks
cheesemakers
Fraser Norton & Rachel Yarrow
background
Since 2016, Fraser Norton and Rachel Yarrow have been making their exceptional French-inspired goat's cheeses at the Earth Trust Farm in South Oxfordshire, a project run by an environmental charity that provides tenancies for new food businesses with a focus on sustainable land management. The unpasteurised milk used by Fraser and Rachel now comes entirely from their own herd of purebred Anglo Nubian goats, a breed beloved of cheesemakers for the high fat content of its milk. Brightwell Ash is a disc-shaped cheese whose wrinkly ash-based rind may develop white blooms of mould as it ages, offering a depth of character and subtle seasonal variations.
our work with this cheese
Brightwell Ash is one of our newer cheeses. As such, we are still developing our understanding of how best to mature it. It arrives with us when just a week or two old. Upon arrival, we dry the cheese, then mature it in one of our maturing rooms. Our maturation team are responsible for judging which environments will be best for the cheeses. We mature the cheeses, assessing them constantly, for up to two weeks.