Goat's Curd
ingredients
Pasteurised Goat's MILK, Salt, Vegetarian Coagulant, Cultures (contains trace cow's MILK)
Our goat’s curd is made by Neal’s Yard Creamery, an independent Herefordshire-based dairy that shares some of its history with Neal’s Yard Dairy.
Background
Neal’s Yard Creamery sources its goat’s milk from Andrew and Diane Goodwin’s Wychmoor Farm in nearby Titley. For the goat’s curd, the milk is set using thistle rennet and the fresh curds are hung f...
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Neal’s Yard Creamery sources its goat’s milk from Andrew and Diane Goodwin’s Wychmoor Farm in nearby Titley. For the goat’s curd, the milk is set using thistle rennet and the fresh curds are hung for a short while in a cheesecloth, with a sprinkle of salt.
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Accompaniments
Mixed Seed Crackers
£3.95
Tracklements Fig Relish
£4.95
Serving Suggestions
Scatter goat's curd over carrots roasted with a little honey.
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.
Goat's Curd
Neal's Yard Creamery goat's curd is fresh, clean and light in flavour with a melt-in-the-mouth texture
Our goat’s curd is made by Neal’s Yard Creamery, an independent Herefordshire-based dairy that shares some of its history with Neal’s Yard Dairy.
ingredients
Pasteurised Goat's MILK, Salt, Vegetarian Coagulant, Cultures (contains trace cow's MILK)
background
Neal’s Yard Creamery sources its goat’s milk from Andrew and Diane Goodwin’s Wychmoor Farm in nearby Titley. For the goat’s curd, the milk is set using thistle rennet and the fresh curds are hung for a short while in a cheesecloth, with a sprinkle of salt.
our work with this product
Neal’s Yard Creamery is owned and run 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 yoghurt and crème fraîche and a few young cheeses. As we expanded into selling cheeses made elsewhere and it became apparent that the cheesemaking and cheese selling activities made more sense as separate businesses, the Creamery was established in Kent, before moving to Herefordshire. While the business has been independent from us since 1985, we continue to work closely together, and Charlie remains a valued supplier and friend.
pairing suggestion
Scatter goat's curd over carrots roasted with a little honey.
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