Orders may arrive +/- 2 days of your preferred delivery date. Unfortunately we have now reached our packing capacity for father's day orders, however gift vouchers can still be purchased via the gift section below
Orders may arrive +/- 2 days of your preferred delivery date. Unfortunately we have now reached our packing capacity for father's day orders, however gift vouchers can still be purchased via the gift section below

Ingot

Pungent and complex when young, evolving towards spicy warmth with further maturity. Bloom of blue and white moulds on the rind are common and contribute to its rustic appearance.

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
Goat

ingredients
MILK, salt, rennet

coagulant
Animal Rennet

milk treatment
Raw

location
Cartmel, Cumbria

milk source
Own herd

breed
Golden Guernsey

season
All year

cheesemakers
Martin Gott

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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 Amiee of Innes Cheese.

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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...
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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 Innes Cheese in Staffordshire, who stopped making cheese during the pandemic. Having been bred for over 20 years to produce high quality, flavoursome milk, these goats are perfectly attuned to the demands of cheesemaking. Upon getting them back to their farm in the Lake District, the Martin and Nicola experimented with a couple of different goat's milk recipes. Goat’s milk is particularly well suited to this style of (lactic) cheese, and there was a market left open by the closure of Innes cheese, so it’s no surprise that they’ve settled in this direction.
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our work with this cheese

We visit Holker Farm Dairy on our monthly trips to the north of England to taste and select cheeses. Martin, who we’ve known since his time as a young man working at Borough Market, is very proacti...
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We visit Holker Farm Dairy on our monthly trips to the north of England to taste and select cheeses. Martin, who we’ve known since his time as a young man working at Borough Market, is very proactive in experimenting with his make, so our time together is always highly engaging, educational and constructive for everyone.
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