Goat's cheese • Semi-hard, Blue • Vegetarian • British
£10.00 – £40.00
Depending on the season this varies from strong through to light and fruity, or even aromatic and yogurty. Delicate blue veining and a crumbly texture made with the milk from Jon Perkins’s goats at Parsonage Farm, Dartington.
From small beginnings can come great things and this is most certainly true of Robin Congdon who started milking around 30 sheep on a smallholding in Exeter in the 1970s, making cheese and yogurt, and travelling up to London once a week to sell it. Ben Harris started working with Robin about nine years ago and is now the principal cheesemaker while Robin takes more of a back seat looking after the admin.