A fresh curd cheese with bright acidity. It has delicately herbal flavours. The paste is very wet when young, becoming progressively more friable with age. Sleightlett is intended to be eaten young, the age profile ought not to exceed one to two weeks.

Made with raw goat's milk and animal rennet.

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Mary Holbrook makes two cheeses from the same lactic-set curd, Tymsboro and Sleightlett. Both cheeses are moulded from the same curd, on the same day. The majority of the gently acidified, fragile curd will be ladled into pyramid-shaped moulds to become Tymsboro. Only a small proportion will be ladled a portion into smaller Sleightlett moulds to be sold as young, fresh, curd cheeses.


Timsbury, Somerset

Our work with this cheese

Mary will mould Tymsboro and Sleightlett continuously. For Sleightlett she chooses patches in the set curd that feel supple and silky in texture.  At the same time, she tries to avoid ladling any seams of butterfat that will affect the curd’s drainage. After 2 to 3 days of turning and salting the newly formed Sleightlett in their moulds, the cheeses are removed and patted down with vegetable ash. The ash serves as a natural skin between the unformed rind of the cheese and its ripening environment. Mary will also add a bit of salt to the ash to promote further moisture loss. Furthermore, the ash serves to raise the pH on the surface, making it more alkaline.  This makes the cheeses rind more conducive to the growth of bloomy white or blue Penicillium moulds that typically grow on Tymsboro.


Read more

Women in Cheese: a profile of cheesemaker Mary Holbrook

Sleight Farm on Film


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