Sinodun Hill Size:200GM

Sinodun Hill Size:200GMMade by Fraser Norton & Rachel Yarrow, Sinodun Hill is a ripened goats' cheese pyramid, similar in style to a Pouligny and other French goats' cheeses. Sinodun is made using the traditional method of slow lactic coagulation and is then matured for up to 21 days to develop the flavour and texture. The result is a more flavoursome cheese with mellow citrus notes, light nutty edge, and a smooth mousse like texture. The rind seasonally develops some blue

Earlier this year I served on the Super Jury at the World Cheese Awards

and then personally refined in our maturation rooms for a further four months by our Head Affineur

and absolutely worth your attention

Cornish Yarg is made by Catherine Mead (OBE) using a traditional 17th Century recipe discovered and recreated by Alan Gray

she began to make the first Spenwood

black pepper

Pair with Poacher 50 – its deep

and the people who keep traditions alive

finishing with a slightly sharp note signalling you to grab another piece

this is a unique journey through photos

zesty lift at the finish

Utterly delicious