Gorgeous smooth and soft buttons of fluffy goat's cheese, made in small rounds rather like a camembert but with the subtle flavour of almonds and white wine, developing a greater depth of flavour as the cheese naturally matures. Perfect little cheeses for a special cheese board, great with chilled, crisp Sauvignon Blanc.
If you want to push the boat out, try baking a whole Ravens Oak cheese as you would a Camembert and serving with caramelised red onions or fine slices of beetroot pickled in balsamic vinegar.
Made at Wilson Fields Farm with pasteurised goats’ milk from Nicola Butler’s pedigree herd.
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