Sinodun Hill
milk type
Goat
ingredients
Pasteurised Goat's MILK, Salt, Vegetarian Coagulant, Cheese Cultures
coagulant
Vegetarian Coagulant
milk treatment
Pasteurised
location
Little Wittenham, Oxfordshire
milk source
Own herd; Bought-in
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milk type
Goat
ingredients
Pasteurised Goat's MILK, Salt, Vegetarian Coagulant, Cheese Cultures
coagulant
Vegetarian Coagulant
milk treatment
Pasteurised
location
Little Wittenham, Oxfordshire
milk source
Own herd; Bought-in
breed
Anglo-Nubian
season
All year
average age
3-4 Weeks
cheesemakers
Fraser Norton; Rachel Yarrow
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Fraser Norton and Rachel Yarrow make their cheeses on a farm run by an environmental charity that offers tenancies to agricultural business start-ups with a commitment to sustainable practices.
Background
Since 2016, Fraser Norton and Rachel Yarrow have been making their French-inspired goat's cheeses at the Earth Trust Farm in South Oxfordshire, a project run by an environmental charity that provid...
Read More
Since 2016, Fraser Norton and Rachel Yarrow have been making their French-inspired goat's cheeses at the Earth Trust Farm in South Oxfordshire, a project run by an environmental charity that provides tenancies for new food businesses with a focus on sustainable land management. Sinodun Hill has a light, mousse-like, gently citric paste complemented by the slightly yeasty note provided by the rind. The rind often develops a speckling of blue and grey moulds as it ages, adding even more flavour and character.
Read Less
Our Work
Sinodun Hill arrives with us when just a week or two old. We keep the cheese in one of our warmer maturation rooms, as this encourages the growth of its rind and develops its flavour.
Accompaniments
Rosebud Spiced Plum Chutney
£6.10
Tracklements Fig Relish
£4.95
Recipes
Spring Lasagne
Spring vegetables and herbs make for a beautifully verdant lasagne, which serves two generously. INGREDIENTS 250g peas, fresh or frozen5g (a small handful) fresh mint leaves50ml + a generous splash...
Goats Cheese with Poached Seasonal Fruit & Homemade Oat Biscuits
As the evenings are stretching out and bright sunny days are mercifully increasingly common, a bountiful array of seasonal goat's milk cheeses grace our counters once more. Here, we take a look at ...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.
Sinodun Hill
The yoghurty flavour of this cheese is complemented by a delicate, almost red-fruit flavour from the wrinkly, golden coloured rind
Fraser Norton and Rachel Yarrow make their cheeses on a farm run by an environmental charity that offers tenancies to agricultural business start-ups with a commitment to sustainable practices.
milk type
Goat
ingredients
Pasteurised Goat's MILK, Salt, Vegetarian Coagulant, Cheese Cultures
coagulant
Vegetarian Coagulant
milk treatment
Pasteurised
location
Little Wittenham, Oxfordshire
milk source
Own herd; Bought-in
breed
Anglo-Nubian
season
All year
average age
3-4 Weeks
cheesemakers
Fraser Norton; Rachel Yarrow
background
Since 2016, Fraser Norton and Rachel Yarrow have been making their French-inspired goat's cheeses at the Earth Trust Farm in South Oxfordshire, a project run by an environmental charity that provides tenancies for new food businesses with a focus on sustainable land management. Sinodun Hill has a light, mousse-like, gently citric paste complemented by the slightly yeasty note provided by the rind. The rind often develops a speckling of blue and grey moulds as it ages, adding even more flavour and character.
our work with this cheese
Sinodun Hill arrives with us when just a week or two old. We keep the cheese in one of our warmer maturation rooms, as this encourages the growth of its rind and develops its flavour.
pairing suggestion
Try popping in an omelette with some wilted spinach and roasted courgette.
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