Ragstone
milk type
Goat
ingredients
Pasteurised Goat's MILK, Salt, Cultures (contains trace cow's MILK), Animal Rennet
coagulant
Animal Rennet
milk treatment
Pasteurised
location
Dorstone, Herefordshire
milk source
Bought-in
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milk type
Goat
ingredients
Pasteurised Goat's MILK, Salt, Cultures (contains trace cow's MILK), Animal Rennet
coagulant
Animal Rennet
milk treatment
Pasteurised
location
Dorstone, Herefordshire
milk source
Bought-in
season
All year
average age
3-4 Weeks
cheesemakers
Charlie Westhead
Show Less
Charlie Westhead was one of the earliest employees of Neal's Yard Dairy until he took on the ownership of Neal's Yard Creamery in the late 1980s. The relationship between the two companies remains close. Charlie's son Conan managed our production team for several years and continues to work within the world of cheese.
Background
Ragstone is one of the first cheeses developed by Charlie Westhead for Neal's Yard Dairy, and now made by the team at Neal's Yard Creamery. After setting overnight, the curds are hand-ladled into l...
Read More
Ragstone is one of the first cheeses developed by Charlie Westhead for Neal's Yard Dairy, and now made by the team at Neal's Yard Creamery. After setting overnight, the curds are hand-ladled into log-shaped moulds – a slower, gentler process that contributes to the cheese's smooth texture and rounded flavour. Though it is named for the Ragstone ridge near Sevenoaks where it was first created, this popular goat's cheese log has been produced in the Golden Valley in Herefordshire since the Westheads moved there in 1996. Neal's Yard Creamery have made efforts to limit the environmental impact of their production process by putting in windmills and solar panels to generate most of their energy. Waste water from the cheesemaking facility is purified through a wetland system of willows and reeds.
Read Less
Our Work
Arriving at a week old, Ragstone lives in our warmer rooms to help encourage the growth of its bloomy-white rind. After about a week it normally has a full rind coverage and can be sold - or held o...
Read More
Arriving at a week old, Ragstone lives in our warmer rooms to help encourage the growth of its bloomy-white rind. After about a week it normally has a full rind coverage and can be sold - or held onto longer for a deeper and sometimes spicier flavour.
Read Less
Accompaniments
Damson Paste - 200g Slice
£10.40
Tracklements Fig Relish
£5.65
Serving Suggestions
Slice some leeks lengthways and griddle with a little oil. Finish with a scattering of Ragstone, pine nuts and a drizzle of balsamic vinegar and oil for an elegant side dish.
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.
Ragstone
A soft, matured goat’s cheese with a densely fudgy texture and lactic, lemony flavours reminiscent of crème fraiche
Charlie Westhead was one of the earliest employees of Neal's Yard Dairy until he took on the ownership of Neal's Yard Creamery in the late 1980s. The relationship between the two companies remains close. Charlie's son Conan managed our production team for several years and continues to work within the world of cheese.
milk type
Goat
ingredients
Pasteurised Goat's MILK, Salt, Cultures (contains trace cow's MILK), Animal Rennet
coagulant
Animal Rennet
milk treatment
Pasteurised
location
Dorstone, Herefordshire
milk source
Bought-in
season
All year
average age
3-4 Weeks
cheesemakers
Charlie Westhead
background
Ragstone is one of the first cheeses developed by Charlie Westhead for Neal's Yard Dairy, and now made by the team at Neal's Yard Creamery. After setting overnight, the curds are hand-ladled into log-shaped moulds – a slower, gentler process that contributes to the cheese's smooth texture and rounded flavour. Though it is named for the Ragstone ridge near Sevenoaks where it was first created, this popular goat's cheese log has been produced in the Golden Valley in Herefordshire since the Westheads moved there in 1996. Neal's Yard Creamery have made efforts to limit the environmental impact of their production process by putting in windmills and solar panels to generate most of their energy. Waste water from the cheesemaking facility is purified through a wetland system of willows and reeds.
our work with this cheese
Arriving at a week old, Ragstone lives in our warmer rooms to help encourage the growth of its bloomy-white rind. After about a week it normally has a full rind coverage and can be sold - or held onto longer for a deeper and sometimes spicier flavour.
pairing suggestion
Slice some leeks lengthways and griddle with a little oil. Finish with a scattering of Ragstone, pine nuts and a drizzle of balsamic vinegar and oil for an elegant side dish.
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