Holbrook
milk type
Goat
ingredients
Pasteurised Goat's MILK, Salt, Farm Produced Cheese Cultures (MILK), Animal Rennet
coagulant
Animal Rennet
milk treatment
Pasteurised
location
Cartmel, Cumbria
milk source
Own herd
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milk type
Goat
ingredients
Pasteurised Goat's MILK, Salt, Farm Produced Cheese Cultures (MILK), Animal Rennet
coagulant
Animal Rennet
milk treatment
Pasteurised
location
Cartmel, Cumbria
milk source
Own herd
breed
Golden Guernsey
season
All year
cheesemakers
Martin Gott & Nicola Robinson
Show Less
Holbrook is named for the late Mary Holbrook, who until her passing in 2019 was widely regarded as one of the best goat’s cheesemakers in Britain.
Background
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...
Read More
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 Highfields Farm Dairy in Staffordshire, who stopped making cheese during the pandemic. Upon getting them back to their farm in the Lake District, the Martin and Nicola quickly conceived a recipe similar to one of their established sheep’s milk cheeses, Crookwheel. Holbrook – named after the late Mary Holbrook on whose land the couple reared their first flock of sheep and began making their own cheese – is a hard cheese, made with natural cultures developed by Martin. The cheeses are matured until hard and herbaceous, with a sharpness that walks a careful line between saline and citrusy.
Read Less
Our Work
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...
Read More
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.
Read Less
Holbrook
A firm, sharp and deeply herbaceous goat’s cheese, inspired in part by a recipe for aged Lancashire
Holbrook is named for the late Mary Holbrook, who until her passing in 2019 was widely regarded as one of the best goat’s cheesemakers in Britain.
milk type
Goat
ingredients
Pasteurised Goat's MILK, Salt, Farm Produced Cheese Cultures (MILK), Animal Rennet
coagulant
Animal Rennet
milk treatment
Pasteurised
location
Cartmel, Cumbria
milk source
Own herd
breed
Golden Guernsey
season
All year
cheesemakers
Martin Gott & Nicola Robinson
background
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 Highfields Farm Dairy in Staffordshire, who stopped making cheese during the pandemic. Upon getting them back to their farm in the Lake District, the Martin and Nicola quickly conceived a recipe similar to one of their established sheep’s milk cheeses, Crookwheel. Holbrook – named after the late Mary Holbrook on whose land the couple reared their first flock of sheep and began making their own cheese – is a hard cheese, made with natural cultures developed by Martin. The cheeses are matured until hard and herbaceous, with a sharpness that walks a careful line between saline and citrusy.
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 proactive in experimenting with his make, so our time together is always highly engaging, educational and constructive for everyone.
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