Sleightlett

 

Sleightlett was made by Mary Holbrook at Sleight Farm in Somerset, from the raw milk of her own mixed-herd goats. Mary sadly passed away earlier this year. 


Sleight Farm has now ceased production of Mary Holbrook’s wonderful cheeses. We will miss Tymsboro, Sleightlett, Cardo and Old Ford greatly, but also recognise that these cheeses were an expression of Mary’s personality and years of experience, and they will live on in our memories.




 

Sleightlett was a fresh curd cheese with bright acidity. It had delicately herbal flavours. The paste was very wet when young, becoming progressively more friable with age. Sleightlett was intended to be eaten young, within days of being made.


Location

Timsbury, Somerset


Read more

Remembering Mary Holbrook

Women in Cheese: a profile of cheesemaker Mary Holbrook

Sleight Farm on Film

 

 

Mary would ladle curds into the moulds for Tymsboro and Sleightlett continuously. For Sleightlett she choose patches in the set curd that feel supple and silky in texture.  She tried to avoid ladling any seams of butterfat, as they might affect the curd’s drainage, especially important in a cheese sold so fresh. After 2 to 3 days of turning and salting the newly formed Sleightlett in their moulds, the cheeses are removed and patted down with vegetable ash. The ash serves as a natural skin between the unformed rind of the cheese and its ripening environment. A little salt is added to the ash to promote further moisture loss. Furthermore, the ash serves to raise the pH on the surface, making it more alkaline.  This makes the cheeses rind more conducive to the growth of bloomy white or blue moulds, like those that typically grow on Tymsboro.

 

 









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