A mature, log-shaped, artisan cheese with a white bloomy rind. Savoury, lactic and lemony goats cheese with a creamy texture.

£10.75 per unit
Pasteurised Traditional Rennet Goat
PLU 628

Key Facts

  • CountryEngland
  • RegionHerefordshire
  • FlavourLactic and citrus
  • Type of MilkGoat
  • PasteurisationPasteurised
  • Vegetarian RennetNo
  • OrganicNo
  • Weight200 g
  • Weight TypeNet

Store & Serve

Individual cheeses will carry their own Best Before/Use By Date, we endeavour to give a minimum of 7 days from the date the order is despatched

  • StorageKeep refrigerated.
  • Instructions for useServe at room temperature.
  • Recommended DrinkNew World Sauvignon


  • IngredientsGoats' Milk, Salt, Rennet, Dairy Cultures (Milk)
  • AllergensMilk

Nutritional Information

  • Typical Valuesper 100g
  • Energy kJ1327
  • Energy kcal320
  • Fat25.6
  • Of which saturates17.4
  • Carbohydrates0.6
  • Of which sugars0.6
  • Protein19.4
  • Salt1.8
Name & address of food supplier

Paxton & Whitfield Ltd, 93 Jermyn Street, London SW1Y 6JE

These summary details have been prepared for information purposes only. While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for reading the product packaging and label prior to use. Paxton & Whitfield is unable to accept liability for any incorrect information. If you require specific advice, please contact our mail order team on 01451 823460 or email sales@paxtonandwhitfield.co.uk.


Ragstone goats' cheese comes in a log shape, reminiscent of the reknowned French cheese Sainte Maure, but the flavour and texture are quite different. The flavour of Ragstone is pronounced, and even strong dependent on the maturity of this artisan cheese. The texture of Ragstone cheese can be firm but softens as it ages.

Made by Charlie Westhead from Neal's Yard Creamery which moved from the South East in1996 to the beautiful location on Dorstone Hill, overlooking the river Wye in Herefordshire.Their small-scale approach to cheese making means that they retain control not only of the cheese production, but also of their power and heating needs. This is not something they undertake as a publicity exercise - it is at the core of everything they do, both at home and in business. The electricity is sourced from ethical suppliers, and as much as possible is generated on-site by a windmill. Heating requirements are amply handled with a customised furnace, burning locally sourced wood.