Brightwell Ash
milk type
Goat
ingredients
Pasteurised Goat's MILK, Salt, Cheese Cultures, Vegetarian Coagulant
coagulant
Vegetarian Coagulant
milk treatment
Pasteurised
location
Little Wittenham, Oxfordshire
milk source
Own herd
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milk type
Goat
ingredients
Pasteurised Goat's MILK, Salt, Cheese Cultures, Vegetarian Coagulant
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
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...
Read More
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 milk used by Fraser and Rachel for Brightwell Ash now comes entirely from their own herd of goats. Brightwell Ash has a wrinkly ash-coated rind which may develop mould as it ages, offering a depth of character and subtle seasonal variations.
Read Less
Our Work
Brightwell Ash arrives with us when just a week or two old. Upon arrival, we dry the cheese, then mature it in our facilities in Bermondsey, London. Our maturation team are responsible for judging ...
Read More
Brightwell Ash arrives with us when just a week or two old. Upon arrival, we dry the cheese, then mature it in our facilities in Bermondsey, London. Our maturation team are responsible for judging which environment will best suit the individual batch.
Read Less
Accompaniments
Tracklements Fig Relish
£4.95
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.
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
Pasteurised Goat's MILK, Salt, Cheese Cultures, Vegetarian Coagulant
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 milk used by Fraser and Rachel for Brightwell Ash now comes entirely from their own herd of goats. Brightwell Ash has a wrinkly ash-coated rind which may develop mould as it ages, offering a depth of character and subtle seasonal variations.
our work with this cheese
Brightwell Ash arrives with us when just a week or two old. Upon arrival, we dry the cheese, then mature it in our facilities in Bermondsey, London. Our maturation team are responsible for judging which environment will best suit the individual batch.
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