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Tor

A pyramid shaped, fresh flavoured goats cheese with an ash rind.

£10.25 per unit
Vegetarian Rennet Goat
PLU 307

Key Facts

  • CountryEngland
  • RegionSomerset
  • FlavourFresh and citric
  • Type of MilkGoat
  • PasteurisationThermised
  • Vegetarian RennetYes
  • OrganicNo
  • Weight200g
  • Weight TypeMin

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 DrinkLight red Gamay or Burgundy

Nutrition

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

Nutritional Information

  • Typical Valuesper 100g
  • Energy kJ1393
  • Energy kcal336
  • Fat27.9
  • Of which saturates18.5
  • Carbohydrates2.3
  • Of which sugars>0.1
  • Protein18.8
  • Salt2.0
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.

This pyramidal goat's cheese takes its name from the famous Glastonbury Tor which is only a stone's throw away from where the cheese, Tor, is produced. The flavour is fresher and cleaner than the similar classic French cheeses such as Pouligny or Valencay. It has a zingy, citric acidity tempered by the ash coating. As it ripens it becomes drier and stronger and the rind develops to obscure the black ash.

Tor is made by Pete Humphries, one of Paxton & Whitfield's favourite cheesemakers, near Shepton Mallet, in the heart of the Westcountry, using the unpasteurised milk from the dairy's own herd of white Saanen, brown and white Toggenburg, black and white British Alpine and Anglo-Nubian goats.

Tor starts its life as a lactic curd (using very little rennet so the milk sets very slowly overnight). The resulting curds are delicate and very soft. They are put into pyramid moulds, left to drain, then coated in vegetable ash by hand. They are left for about a week to start forming its rind before it comes in to Paxton & Whitfield.

British Cheese Awards 2018 Bronze - Aged Fresh Lactic Cheese Class

2015 British Cheese Awards Tor one Best Fresh Cheese, Best Goat Cheese and Gold medal.