Commentary
Cernery Cheese is made in the Cotswol just north of Cirencester. It is the brainchild of Lady Angus who has developed the recipe since 1983, drawing on the traditions of Valencay cheese from the Loire valley. It is now made by Marion Conisbee-Smith.
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Product Detail
Type of Milk
Goat
Pasteurisation
Unpasteurised
Vegetarian
Yes
Country
Product of England
Region
Gloucestershire
Organic
No
Flavour
Salty and citrus
Recommended Drink
Gavi
Weight
250 g
Recommended Partners
Confit White FigThe sweet mellowness of white fig (60%), raisins and a touch of bay leaf is ideal on or accompanying any goats cheese.
£3.99
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Beetroot & HorseradishA fantastic balance of sweet and peppery flavours. The ideal accompaniment with goats cheese, beef and smoked fish.
£4.75
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Crackers CharcoalA distinctive dark cracker with a natural wheat flavour and crisp, light texture.
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Cerney has a delightful thick mousse like texture and a fresh, mild flavour when eaten at 1 or 2 weeks but will develop a deeper, fuller flavour as it matures. It shares many similarities with Valancay - its shape and production process but tastes noticeably different, with less of a goat flavour. This is attributed to the French farmers keeping their male and female animals together, which can give the milk a distinct "billy goat" flavour, whereas in England, they are kept separately.
Cerney wins medals every year at the British Cheese Awards and won the coveted title Supreme Champion in 2001.