St Tola

St Tola has a delicate flavour with a lactic tang. Its texture is dense and creamy.

The St Tola we sell is made especially for us with fresh uncooled morning milk, a little extra salt, and with carefully hand mixed curd.

Portion Quarter (195g - 222g) Half (395g - 443g) Whole (795g - 886g)

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Spend over £44.50 to receive free delivery (England, Wales & Central Scotland)

Average age 3-4 weeks

Raw Goat's MILK, Salt, Cheese Cultures, Animal Rennet

Standard delivery is free to most postcodes in the UK for orders over £44.50. Click here for a list of postcodes where additional delivery charges apply.

For orders under £44.50, standard delivery is £8.00.

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NYD x Global Farm Metric Participant

Made by Siobhán Ní Gháirbhith

Inagh, Co Clare

The St Tola we sell is made especially for us with fresh goats milk which is never chilled before the cheese is produced.

St Tola is produced by former-schoolteacher-turned-cheesemaker Siobhán Ní Gháirbhith and her small team in the town of Inagh just south of The Burren in County Clare. Made with goat's milk from the farm's herd of Saanen and Toggenburg goats, it is a mild and creamy cheese when young, but becomes firmer and more pungent as it ages.

The St Tola we sell is made to a special recipe for us, using uncooled morning milk and a little extra salt. As ours is made in a smaller batch than usual, the cheesemakers can gently mix the curds and salt by hand. On arrival, St Tola is dried in our drying room to stabilise and develop the rind. It is then turned every day for the first week it is with us, and every few days thereafter until it is ready to sell. We continue to provide feedback on this cheese, a process helped by the farm's practice of keeping samples back from each batch they send us to taste alongside us.

Looking Beyond the Cheese: What We Learned from Our Global Farm Metric Trial

In this blog, our Buying Director Bronwen, explores the results from the data collection, what we can learn from this trial and where we go from here.