Pyghtle

Pyghtle

Pyghtle is a small, log-shaped sheep’s milk cheese made by Emily Tydeman at Broughton Hall Dairy, it has a pale wrinkled rind and a fluffy white paste. Still a cheese under development, early batches have been fresh-tasting, with tobaccoey or herbal notes depending on the batch.
Please note this product is currently only available in our shops, or for wholesale customers.


Regular price £11.95
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  • Spend over £39.50 to receive free delivery (England, Wales & Central Scotland)

Standard delivery is free to most postcodes in the UK for orders over £39.50. Click here for a list of postcodes where additional delivery charges apply.

For orders under £39.50, standard delivery is £8.00.

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 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
Sheep

ingredients
Raw Sheep's MILK, Salt, Starter Culture, Vegetarian Coagulant

coagulant
Vegetarian Coagulant

milk treatment
Raw

location
Stowmarket, Suffolk

milk source
Bought In

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milk type
Sheep

ingredients
Raw Sheep's MILK, Salt, Starter Culture, Vegetarian Coagulant

coagulant
Vegetarian Coagulant

milk treatment
Raw

location
Stowmarket, Suffolk

milk source
Bought In

season
Spring-Summer

average age
2 Weeks

cheesemakers
Emily Tydeman

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Pyghtle is an old word, possibly of Anglo-Saxon origin, meaning a small plot of land or small field, which appears on old maps of Broughton Hall Farm.

Background

Emily and her husband Sam are arable farmers based in Suffolk who are interested in diversifying the output of their farm and ultimately including animals within their system. Their development of ...

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Emily and her husband Sam are arable farmers based in Suffolk who are interested in diversifying the output of their farm and ultimately including animals within their system. Their development of a cheese is a first step in this direction. In the meantime, they are working closely with their friends who own a small flock of sheep nearby, as well as a larger herd in Buckinghamshire that also supplies milk to other cheesemakers. As of Spring 2024, Pyghtle is one of our newest cheeses, and we are providing feedback (both from our soft cheese team and our customers) to Emily to help her refine the method and coax the best flavours from her milk supply. All of the Pyghtle that we buy comes from the milk of the smaller local flock, with whom Emily has the closest interaction on a daily basis.

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