Sinodun Hill

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

Minimum: 180g.

Spend over £29.50 to receive free delivery (England, Wales & Central Scotland)

Delivery Information

Standard delivery is free to most postcodes in the UK for orders over £29.50. Click here for a list of postcodes where additional delivery charges apply.

For orders under £29.50, standard delivery is £6.00.

Collection from our London shops is free - choose Shop Collection at checkout.

Choose your preferred delivery date at checkout. As we use third party couriers (typically DPD) we cannot guarantee the arrival day of your order but we will do our best to ensure that it arrives as close as possible to your chosen date. To be sure it arrives in time, we recommend choosing a date a couple of days ahead of when you would like to eat your cheese.

Download Crib Sheet

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.

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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.

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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.

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Accompaniments

Rosebud Spiced Plum Chutney
£4.85

Tracklements Fig Relish
£4.20

FAQs

How much cheese to buy?

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.

How should I store my cheese?

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.