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Made by Fraser Norton & Rachel Yarrow, Sinodun Hill is a ripened goats' cheese pyramid, similar in style to a Pouligny and other French goats' cheeses. Sinodun is made using the traditional method of slow lactic coagulation and is then matured for up to 21 days to develop the flavour and texture. The result is a more flavoursome cheese with mellow citrus notes, light nutty edge and a smooth texture. It's rind naturally develops some blue and grey moulds as it ages, which adds to the flavour and character of the cheese. The Sinodun Hills is the proper name for the Wittenham Clumps, standing just above the Earth Trust farm where the goats graze. Sinodun Hill won Best New Cheese and Gold medal at the British Cheese awards in 2016.
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