- FlavourRich, creamy, hazlenut and citrus notes
- Type of MilkGoat
- Vegetarian RennetYes
- 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 DrinkSauvignon blanc - fruity and crispy white
- IngredientsGoats' Milk, Salt, Vegetarian Rennet, Vegetable Ash, Starter and Ripening Cultures
- Typical Valuesper 100g
- Energy kJ1501
- Energy kcal362
- Of which saturates16.96
- Of which sugars1.6
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.
Brightwell Ash is a ripened goats’ cheese round aged up to 21 days with a rich, creamy texture and a flavour with light hazelnut and citrus notes which deepen with age. The cheese has a smooth, creamy paste and an ash and yeast based rind which also develops blue, grey and white moulds during maturation. The ash applied to cheese once came directly from a fire, but is now mainly made from salt and vegetable ash (vegetables that are dried and turned into ash). The ash is sterile, odourless and tasteless. Used on the outside of a cheese, ash helps form a thin rind. It is also an alkaline substance that neutralizes acidity and aids in the ripening process.
Made by Fraser Norton and Rachel Yarrow, of Norton and Yarrow Cheese, who decided to become cheese makers in August 2014 after a chance reading of an article about a goats' cheese maker in an old copy of 'Woman and Home' magazine left behind in a villa they stayed in on holiday in Sicily. They soon learnt about an initiative called Farm Step run by nearby environmental charity Earth Trust, where they offer tenancies on their land and barn space to agricultural business start-ups who are locked out by high land prices. Both have farming in their family - Fraser's grandparents had a 200 acre farm in Nottinghamshire and Rachel's parents farmed in South Wales in the 1970s, but cheese making and goat dairying are new family traditions. They are both passionate about high standards of animal welfare and sustainability in farming, as well as being part of reviving the British tradition of high quality artisan cheese making.
All of Norton and Yarrows cheese is made at the Earth Trust Farm in South Oxfordshire, using traditional French methods to make the cheese but give them their own unique Oxfordshire flavour. They use unpasteurised goats' milk from their own herd and from another local herd kept near Steventon. Their own goat herd is made up of purebred Anglo Nubian goats, with a few splashes of British Toggenburg. Anglo Nubians are known as 'the Jersey cow of the goat world' due to the high fat content of their milk, which makes it particularly creamy and prized by cheesemakers. They now have 120 goats in the herd - 60 adult milkers, 5 billies and the rest kids born this year or last year who will join the milking herd when they are older. They all have names! The goats are fed on hay from the wildflower meadows at Earth Trust farm. Experts estimate that up to 30% of the flavour of a cheese comes from the animals' diet, and we're confident that you can taste the quality in the cheese.Read More