A hard goats' milk cheese with an open texture & a fresh flavour developing to show fruity hints & nutty ending.
- FlavourFruity and nutty
- Type of MilkGoat
- Vegetarian RennetYes
Store & Serve
All cut cheeses are cut to order and will have approximately 12 days shelf life on them from the date the order is despatched. Due to high demand, it is occasionally necessary for us to substitute items in orders for an alternative. We will always endeavour to choose an alternative, which is the most similar to the item you have selected and of equal or higher value for no additional charge.
- StorageKeep refrigerated.
- Instructions for useServe at room temperature.
- Recommended DrinkPinot Noir
- IngredientsGoats' Milk, Salt, Rennet, Dairy Cultures (Milk)
- Typical Valuesper 100g
- Energy kJ1564
- Energy kcal377
- Of which saturates21.3
- Of which sugars>0.1
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 email@example.com.
Hard Goats' Milk Cheese with a Fresh Flavour
Pennard Ridge is a hard goats’ milk cheese; made to a Caerphilly recipe. Prior to maturation, the cheeses are pressed for a period of 24 hours, before being placed in a brine bath for 24 hours. The process of making Pennard Ridge is very labour intensive making it a true 'handmade' cheese.
The cheese is pale cream in colour and has a slightly open, chalky texture without being dry. The flavour initially is fresh, clean, and slightly fruity, with a nutty tang that develops as the cheese matures.
Made by Philip and Anita of The Somerset Cheese Company. The dairy has amazing views all around as it sits on a geographical ridge called ‘Pennard Ridge’, this is where the cheese name derived from.
When the cheese arrives in our Cotswold cheese rooms, it arrives as a “green cheese” (this is a fresh cheese which has not been matured or formed a rind), the cheese is then removed from it’s packaging and washed by our cheesemonger’s in a brine solution, 3 times per week for the next 4 weeks. This creates a thin orange/peach coloured rind which is sticky, the cheese then matures in Maturation Room 3 (a warmer, more humid room) for a minimum of 4 more weeks, sharing a space with other cheese such as Cullum and Corinium, here the rind will pick up microflora from the environment, helping to form a delicate grey/white rind with a hint of peach underneath.
The resulting cheese has a chalky texture, nutty and salty flavour with a pleasant earthiness, and slight funk coming from the rind.
The fruity, nutty elements of Pennard are very interesting with the salted almond notes of a Manzanilla or Fino sherry.
Cheese weights ordered in multiple quantities are always cut as one large piece, unless otherwise requested in the delivery notes section of checkoutRead More