New Goats' Cheeses now in stock.

Quite by chance we came across a (nearly) local maker of some delicious goats cheese.

The traditional log is a beautifully smooth creamy cheese.

The same cheese is also rolled in roasted coconut shells that are ground and mixed with rice flour. The whiter the log the more mature the cheese.

We are going to start off with just a few from the range to see if our regulars like them - we certainly do.

Unfortunately they do not sell my favourite chevre. Just three days old and turned out of the mould onto a soup plate, then double cream is poured over and black pepper ground on top. My French friends prefer very finely sliced garlic rather than black-pepper. But that is a bit too much ail for me! I can walk up the hill from my place and buy this set goats milk (one really cannot call it cheese) for a few Euro. Around my area of Martigny-le-Comte this is a traditional dinner course in addition to the regular cheeses.There are none of the year and older chevre that are just the most amazing concentrated flavour. But one can hope. But I guess if I could get them here then those from my local farm in Les Perriers would not be so special.

Wealdway, a small log coated in herbs or seeds. Very pretty, a useful dinner party cheese. 150g.

Wealden, a small very mature cheese with a heavy crust, rustic and powerful. 80g.

Little Garlic, a delightful small round cheese with lots of garlic and our own special blend of herbs. 120g.

Wealdway Mature, a truly gourmet cheese, coated in edible charcoal with a white felt. Quite strong and delicious. 220g.

Wealden, (soft) medium strength and creamy, ideal on the cheeseboard or for grilling, etc. 80g.

Banon, a fresh banon type cheese, coated in 'herbes de provence'. Gives a slight 'lemony' flavour. Best eaten quite fresh. 80g.