Old Ford


A hard, natural rinded goat’s cheese whose paste ranges from silky to weathered, craggy and crystalline depending on age. Young flavours are floral, becoming progressively more savoury, briny, and concentrated with age.


Milk: Raw Goat's Milk, Farms Own Milk

Coagulant: Animal Rennet

Old Ford is made by Mary Holbrook in Somerset. Hard goat’s cheeses are typically prone to poor yields and require exquisite control to strike the right balance between moisture and acidity; despite the technical challenges, Mary Holbrook’s Old Ford has risen to prominence as one of the best goat’s cheeses in the world. The cheese is made in moulds that Mary picked up on a trip to Spain with the British Sheep Dairying Association in the early 1990s. The make is unusual, a combination of cutting and stirring with one’s hands–Mary insists this allows her to be more sensitive to the hardening of the curds–and washing the curds with hot water to decrease their potential to over acidify.

Unlike her other cheeses, whose production can be delegated to other members of her team, Mary makes each batch of Old Ford herself. The cheese is only lightly pressed, so it drains slowly and gently as it acidifies overnight, giving it a rich and complex flavour. It is then matured at ambient temperature in an old stone shed on the farm for a minimum of three months; late season cheeses may require up to eight months ageing to develop full expression.

It can sometimes be hard to know how much cheese to buy. If you are at all unsure please give us a call for some advice. 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.

Farmhouse cheese is handmade and thus varies with each day’s production and changes as it matures. As such it is necessary to apply a common sense approach to cheese care and respond to the cheese you have in front of you, as opposed to following rigid guidelines. Here are some pointers which will help you to ensure you eat your cheese at its best.

We sell our cheese 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 extra cheese paper, you can add some to your basket by visiting “accompaniments“. If you wrap your cheese in cling film or foil, it can cause the cheese to sweat which will negatively affect the flavour.

Cut pieces of cheese should be kept in the refrigerator to slow the growth of mould on their cut surfaces. However, it is important to be aware that refrigerated cheese is more likely to dry out, particularly if it is not wrapped. The best option is to keep the cheese wrapped in its waxed paper within a box in the fridge. The container will help to prevent the cheese from drying out and prevent the cheese from absorbing flavours.

It is very important not to serve your cheese when it’s too cold as cold cheese can taste bland and inert. As a general rule of thumb you should bring it out of the fridge a few hours before you plan to serve it. You should keep your cheese wrapped whilst it is coming up to room temperature, to avoid any risk of it drying out. If it is especially warm you should reduce the amount of time the cheese is out of the fridge accordingly.

Weight N/A

sixth, Whole, Half, Quarter, Eighth