Dorstone
milk type
Goat
ingredients
Pasteurised Goat's MILK, Salt, Vegetarian Coagulant, Cultures (contains trace cow's MILK)
coagulant
Vegetarian Coagulant
milk treatment
Pasteurised
location
Dorstone, Herefordshire
milk source
Bought-in
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milk type
Goat
ingredients
Pasteurised Goat's MILK, Salt, Vegetarian Coagulant, Cultures (contains trace cow's MILK)
coagulant
Vegetarian Coagulant
milk treatment
Pasteurised
location
Dorstone, Herefordshire
milk source
Bought-in
season
All year
average age
3-4 Weeks
cheesemakers
Charlie Westhead
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Dorstone was conceived after Neal's Yard Creamery moved to Herefordshire in 1996 and was named after the local Dorstone Hill.
Background
Dorstone is made at Neal's Yard Creamery by Charlie Westhead – one of Neal's Yard Dairy's earliest employees. Neal's Yard Dairy started life as an actual dairy in Covent Garden, making yoghurts and...
Read More
Dorstone is made at Neal's Yard Creamery by Charlie Westhead – one of Neal's Yard Dairy's earliest employees. Neal's Yard Dairy started life as an actual dairy in Covent Garden, making yoghurts and crème fraiche and a few young cheeses, then as we grew Neal's Yard Creamery was established as a separate business. Named for the Dorstone Hill upon which Neal's Yard Creamery sits, Dorstone is made by setting the curd very slowly overnight then gently ladling it onto matting to allow it to drain before being mixed with salt and packed into moulds, giving it its signature fluffy texture and gentle acidity. After draining for 24 hours, the cheese is rolled in edible vegetable ash. The fine, whorl-like wrinkles are formed thanks to a yeast called Geotrichum which contributes to the cheese's distinctive taste.
Read Less
Our Work
The cheese arrives at about a week old with a freshly ashed rind. The cheese is assessed for drying and then put into one of our warmer maturing rooms to encourage growth of the rind. Once the rind...
Read More
The cheese arrives at about a week old with a freshly ashed rind. The cheese is assessed for drying and then put into one of our warmer maturing rooms to encourage growth of the rind. Once the rind and moisture of the cheese is stable it is moved to a colder maturing room ready for sale.
Read Less
Cheesemaker Charlie Westhead cutting the curds
Cheese moulds at Neal's Yard Creamery
Accompaniments
Damson Paste - 200g Slice
£10.40
Tracklements Fig Relish
£4.95
Serving Suggestions
Stir chunks of Dorstone into a warm lentil salad just before serving
Recipes
Goats Cheese with Poached Seasonal Fruit & Homemade Oat Biscuits
As the evenings are stretching out and bright sunny days are mercifully increasingly common, a bountiful array of seasonal goat's milk cheeses grace our counters once more. Here, we take a look at ...FAQs
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.
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.
Dorstone
This turret-shaped goat’s cheese combines a light, fluffy texture with bright, citrusy flavours and a gentle acidity
Dorstone was conceived after Neal's Yard Creamery moved to Herefordshire in 1996 and was named after the local Dorstone Hill.
milk type
Goat
ingredients
Pasteurised Goat's MILK, Salt, Vegetarian Coagulant, Cultures (contains trace cow's MILK)
coagulant
Vegetarian Coagulant
milk treatment
Pasteurised
location
Dorstone, Herefordshire
milk source
Bought-in
season
All year
average age
3-4 Weeks
cheesemakers
Charlie Westhead
background
Dorstone is made at Neal's Yard Creamery by Charlie Westhead – one of Neal's Yard Dairy's earliest employees. Neal's Yard Dairy started life as an actual dairy in Covent Garden, making yoghurts and crème fraiche and a few young cheeses, then as we grew Neal's Yard Creamery was established as a separate business. Named for the Dorstone Hill upon which Neal's Yard Creamery sits, Dorstone is made by setting the curd very slowly overnight then gently ladling it onto matting to allow it to drain before being mixed with salt and packed into moulds, giving it its signature fluffy texture and gentle acidity. After draining for 24 hours, the cheese is rolled in edible vegetable ash. The fine, whorl-like wrinkles are formed thanks to a yeast called Geotrichum which contributes to the cheese's distinctive taste.
our work with this cheese
The cheese arrives at about a week old with a freshly ashed rind. The cheese is assessed for drying and then put into one of our warmer maturing rooms to encourage growth of the rind. Once the rind and moisture of the cheese is stable it is moved to a colder maturing room ready for sale.
pairing suggestion
Stir chunks of Dorstone into a warm lentil salad just before serving
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