Holy Goat Organic Cheeses are made by hand at the Sutton Grange Organic Farm. The process is based on the traditional French soft curd style, using slow lactic acid fermentation. The fresh delicate curds are hand ladled into individual moulds and allowed to drain slowly under their own weight. The cheeses range from fresh to aged, and from ash coated to natural rind, with a variety of shapes, and very distinctive flavour.
Read more about Hannah’s trip to the Holy Goat Farm
Tasting Notes:
Fromage Frais
A deliciously sweet, moist, soft and creamy goats’ milk curd with a fresh citrus finish. Low in saturated fats, it is ideal for cooking or enjoyed with bread and rich berry jam.
Silk
A traditional fresh curd cheese with a fine melting texture and a creamy lactic sweetness balanced with a tangy acid finish. Low in saturated fats.
Black Silk
A striking ash coated, pyramid shaped fresh curd cheese with a fine melting texture and a creamy lactic sweetness balanced with a tangy acid finish. Low in saturated fats.
La Luna – Mature
Yeast rind with defined wrinkles. Creamy texture and amazing depth of flavour; nutty, citrussy, and full bodied.
Veloute – Mature
White mould surface. At four weeks Veloute is young, creamy, sweet, nutty and delicate. As the cheese matures the interior becomes velvety soft, melting in the mouth, with herbaceous andnutty complex flavours.
Pandoro Mature
Very Ripe white mould cheese, cut the top off, spoon out the rich soft velvety interior. Don’t eat the rind.
Veloute
A mature cheese with a white mould surface. Eaten at three weeks, veloute is young, creamy, sweet, nutty and delicate. As the cheese matures the interior becomes velvety soft, melting in the mouth, with herbaceous and nutty complex flavours. Best eaten between three and 10 weeks.
Serving Suggestions:
Fromage Frais
On a cracker, drizzled with walnut oil, topped with black pepper and rock salt.
Wrapped in a crepe with chopped walnuts and vanilla.
In a mix to top bruschetta, with sun dried tomatoes and eggplant.
Serve with poached pears.
Low fat alternative to cream when making a creamy sauce.
Use in place of ricotta to give your cooking flair.
Fabulous in a cheese cake, with berries.
Silk and Black Silk:
On a cheese board with finelly chopped herbs.
Tossed through a leafy green salad or roasted vegetables.
Mix with roasted beetroot and black olives.
On a gourmet pizza.
Poach in white wine; simply cut one silk into 5 discs, coat with a mixture of chopped herbs, salt and pepper. Place in a shallow baking dish, put a little butter atop each slice, and pour enough wine into dish to shallow poach. Place under the grill for 5 minutes or so until slightly brown on top. Serve each portion with good bread and drizzle with a little of the wine sauce.
Cut into 10cm slices, coat with breadcrumbs, drizzle with olive oil and warm under the grill. Serve with green salad