milk type
Goat
coagulant
Vegetarian Coagulant
milk treatment
Raw
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
our work with this cheese
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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
coagulant
Vegetarian Coagulant
milk treatment
Raw
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. The unpasteurised milk used by Fraser and Rachel now comes entirely from their own herd of purebred Anglo Nubian goats, a breed beloved of cheesemakers for the high fat content of its milk. Sinodun Hill, with its distinctive truncated pyramid shape, is similar in style to a Pouligny-Saint-Pierre cheese of the Loire Valley, with a light, mousse-like, gently citric paste complemented by the slightly nutty edge 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 is one of our newer cheeses. As such, we are still developing our understanding of how best to mature it. It arrives with us when just a week or two old. Upon arrival, we dry the cheese, then mature it in one of our maturing rooms. Our maturation team are responsible for judging whether the cheese needs to go back into the drying room for any period of time and which environment will best suit the individual batch. We mature the cheeses, assessing them constantly, for up to two weeks.