The tangy flavour of this goat’s milk cheese is bright and juicy. Its ashed rind is wrinkly, and the texture of the paste is pleasantly light and silky.

Since 2016, Fraser Norton and Rachel Yarrow have been making their exceptional 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.