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A golden example of British raw milk goats’ cheese; fresh, velvety and mousse-like, with a hint of citrus and a beautiful, ivory-toned rind.

£13.45 per unit
Unpasteurised Traditional Rennet Goat
PLU 1300

Key Facts

  • CountryEngland
  • RegionCumbria
  • FlavourMilky, slight goat flavour, lactic acidity
  • Type of MilkGoat
  • PasteurisationUnpasteurised
  • Vegetarian RennetNo
  • OrganicNo
  • Weight250g
  • 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

  • StorageDistribution:<5 0c, Storage: <5 0c, Consumer storage:<8 0c
  • Recommended DrinkSparkling wine,dry


  • IngredientsGoats' milk, Starter culture, Sea salt, Animal rennet, Geotrichum
  • AllergensMilk, Milk products and Lactose.

Nutritional Information

  • Typical Valuesper 100g
  • Energy kJ1055
  • Energy kcal255
  • Fat20.9
  • Of which saturates15.1
  • Carbohydrates2.4
  • Of which sugars2.0
  • Protein13.8
  • Salt0.85
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

A golden example of British raw milk goats’ cheese

Fresh, velvety and mousse-like, with a hint of citrus and a beautiful, ivory-toned rind. Our current batch of Ingot was handmade on 7th July 2022 and is tasting divine - just perfect for these spring days.

Enjoy your Ingot cheese with a chilled glass of English Sparkling Wine, a crisp Sauvignon Blanc, or a glass of freshly pressed apple juice. A stunning addition to a cheese board selection, an equally delicious feature cheese for a salad, or a new topping for your lunchtime sourdough toast. 

This stunning ingot of cheese is a beautiful example of artisan cheesemaking – made on Holker farm by Martin Gott and his partner Nicola. They use their own, unique starter cultures based on soured milk and set the fresh, unpasteurised goats’ milk overnight, before ladling it by hand into ingot-shaped moulds and maturing it for 3 weeks before it’s delivered to our central Cotswold cheese rooms and is ready to enjoy!


Martin and Nicola are incredibly passionate cheesemakers and actually rescued a British cheese from extinction during the Covid-19 pandemic by purchasing the goats, moulds and recipe from the Staffordshire makers of Innes Cheese. During a visit to our cheese rooms, Martin explained that he had really only visited the Staffordshire cheesemaker to buy their washing machine, however Nicola had fallen in love with the Golden Guernsey goats and convinced him to save this incredible cheese… and we’re so glad they did!