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Independent Reviews

Goats' Milk Cheese

Goats’ milk cheeses offer such an array of different flavours and styles. Fresh and zesty, sweet and smooth, and mature and full-flavoured. We honestly think there is a goats’ milk cheese for everyone.

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Showing 16 Products

  1. Heidal Brunost
    New In
    Norway's most famous cheese. Dense and fudgy. Flavours of caramel and buttermilk with a  lingering cream finish.

    Heidal Brunost

    £14.50
    P Pasteurised B Suitable for Pregnant Women V Suitable for Vegetarians
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  2. Quercyfeuille au Romarin
    Plump and hearty. Salty and 'yeasty'. Made on a family farm with only 200 lively goats, this speciality of the South is aromatised with rosemary oil, then dried and ripened in Rodolphe le Meunier’s caves.

    Quercyfeuille au Romarin

    £13.00
    R Raw Milk
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  3. Quicke's Goats' Milk Clothbound Cheese
    Firm bodied but with a rich, creamy mouth feel. Gently sweet with notes of almonds. Hand-made in the style of traditional Cheddar, but with local goats' milk, this cheese is clothbound and matured for around six months to develop a well-rounded character quite unlike other goats’ milk cheeses.

    Quicke's Goats' Milk Clothbound Cheese

    £50.15
    P Pasteurised V Suitable for Vegetarians
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  4. Couronne de Touraine
    Snowy to gooey. Sweet and milky, yet utterly savoury. A crowning triumph (pun intended!). A perfectly thin ashed rind encases a voluptuous paste, with flavours that so evoke the Loire Valley that they beg for the best Crémant de Loire you can find.

    Couronne de Touraine

    £12.70
    R Raw Milk
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  5. Cabriolait
    Supple and rich. Delightfully salty with sweet hints of almond. Born out of a study group of friends, Het Hinkelspiel was among the first Belgian organic cheese producers. This co-op takes the idea of a classic abbey-style cheese, and reinvents it with their own raw goats’ milk.

    Cabriolait

    £54.65
    O Organic R Raw Milk
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  6. Cathare
    Delicate and smooth. Subtle ‘goatiness’ with a nut-shell finish. Named after a rebellious Christian sect from the Middle Ages and decorated with the region’s Occitan cross. Made by the Fricker family in Saint-Félix-Lauragais, and ripened by affineur François Bourgon for the thinnest of wrinkled rinds and the complexity of gentle, sweet milk.

    Cathare

    Out of stock
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  7. Fougette au Thym
    Moussey and rich. Sweetly herbal. Approachable saltiness With a nod towards the cheeses of Provence, this quenelle of young goats’ cheese is given just a touch of thyme oil. It is then ripened only to the point that the herbal quality lingers without dominating the milky flavour of the cheese itself.

    Fougette au Thym

    £10.90
    R Raw Milk
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  8. Galet de Tours
    Soft and silky. Both milky and savoury. For Rodolphe, an AOP status can get in the way of experimenting with a much-loved cheese. This is a Selles-sur-Cher in all but name, yet Rodolphe’s maturation brings balance and greater complexity.

    Galet de Tours

    £12.45
    R Raw Milk
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  9. Fer de Lance
    Subtle notes of grass and ‘hazelnuts’. Moist, dense centre with a soft breakdown under the rind. Named after a spearpoint on account of its distinctive appearance. The rind is thinner than that of a St. Maure but it is thick enough to encourage geotrichum development.

    Fer de Lance

    £13.85
    R Raw Milk
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  10. Brightwell Ash
    Light and mousse-like, with hints of citrus. An ashed disc with a beautifully thin, wrinkled coat and a dense paste, with a texture reminiscent of the finest ganache. The flavour is every bit as good: nutty, complex and lingering.

    Brightwell Ash

    Out of stock
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  11. The Fine Cheese Co. Goat Cheddar
    Moist and nutty. A mellow and slightly sweet Cheddar, hand-made from goats’ milk in Dorset, and matured for around six months.

    The Fine Cheese Co. Goat Cheddar

    £7.50
    P Pasteurised B Suitable for Pregnant Women V Suitable for Vegetarians
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  12. Sainte Maure de Touraine
    Rich and delicately textured, with a subtle, herbaceous complexity. Rodolphe ages his cheeses to the palates of his customers. For us Brits, Rodolphe ensures St. Maure is creamy, savoury and contained by only a wafer-thin rind.

    Sainte Maure de Touraine

    £17.15
    R Raw Milk
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  13. Crottin
    Sweet and mouth-filling, with notes of ‘hazelnut’. Nurtured by Rodolphe to grow a soft, fluffy coat. As the cheese becomes firmer, the paste grows denser and the floral flavours are balanced by deeper, nuttier tones, but Crottin is delicious at all ages.

    Crottin

    £8.45
    R Raw Milk
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  14. Dorstone
    At first fresh and citrusy, but maturing to minerally with a snowkissed appearance. Neal’s Yard Creamery is not in London. Newly independent, 30 years ago it settled in a beautiful location on Dorstone Hill, overlooking the River Wye in Herefordshire. The cheese takes its name from this rural idyll.                

    Dorstone

    £13.70
    P Pasteurised
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  15. Golden Cross
    A firm and silky texture and a fresh citrus flavour when young; and a denser, creamier and deeper flavour as it matures. Kevin and Alison Blunt’s goats feed on a diet of pasture and hay all year round, never silage. This natural diet results in high quality milk and a sublime and complex cheese.

    Golden Cross

    £12.50
    V Suitable for Vegetarians R Raw Milk
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  16. Ragstone
    Smooth in texture, with a lemony note in the flavour. Kent’s quarries are known for a hard grey limestone called Ragstone. Charlie Westhead’s first dairy was nearby but thankfully this Ragstone is soft and creamy.  

    Ragstone

    £14.45
    P Pasteurised
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Showing 16 Products

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