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Sinodun Hill

The yoghurty flavour of this cheese is complemented by a delicate, almost red-fruit flavour from the rind. Its rind is wrinkly with a golden colour; the texture of the paste is pleasantly light, almost whipped.

Made with raw goat's milk and vegetarian coagulant.
Minimum: 180g.

Regular price £12.00 Sale

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Little tower of cut and whole pieces of Sinodun Hill goat’s cheese, with a golden-coloured, mould-flecked, wrinkly rind and light, white paste


Sinodun Hill is made by Rachel Yarrow and Fraser Norton, at Earth Trust, a charity farm in South Oxfordshire which they moved to at the start of 2018.


Little Wittenham, Oxfordshire

Our work with this cheese

Sinodun Hill is one of our newer cheeses, and has only been made since early 2016. As such we are still developing our understanding of how to best mature it. Sinodun Hill arrives with us when it is between 1-2 weeks old. Upon arrival, we dry the cheese for one day, and 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. We mature the cheeses, assessing them constantly, for up to two weeks.


Download crib sheet


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