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The goat milk is supplied to us by small herd of goats, from a farm in Kent. Although not organic, the goats are free to graze the pastures during the summer, and fed a diet of hay in the winter, when they remain in the buildings out of the weather. “Sister Sarah” is matured for just 4 - 6 weeks. The cheese is very white as goats digest all the carotene in the grass, unlike cows, where it remains undigested in the milk, hence it making a more yellow cheese.
The milk is cooled immediately after milking and this results in a mild cheese, with a delicious flavour and without any “goatiness”, which is often associated with goat cheese. In fact most people will not realise that it is a goat milk cheese.
Coated in annatto (a south American berry), gives the cheese a cheerful bright orange rind. |
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