When young, Eve is a soft and creamy cheese, but it develops in complexity as it matures. There are 'nutty' hints that complement the 'goaty' notes, and both are balanced by the slightly pungent rind.
Although Peter is based in the heart of Cheddar country just outside Glastonbury, he makes cheese on Bagborough Farm, home to 600 goats. Peter loves to experiment with different recipes using the delicious, fresh goats’ milk that flows straight into the dairy.
Eve was created as a development of a small cheese called Little Lily that had a bloomy rind. Peter wanted to see what would happen if he washed it first in local Somerset Cider Brandy, and then wrapped it in a vine leaf. Eve is the happy result.
The light washing adds a complexity and very slight pungency to the light, delicate goats’ milk flavour. Combined with the washing, the vine leaf coat encourages the cheese to break down a little under the rind, contributing to the creaminess of the white interior of the cheese.
|Brand||The Fine Cheese Co.|
|Country of Origin||British Isles|
|Style of Cheese||Soft|
Goats' Milk 98.39%, Salt, Microbial Rennet, Cultures
|Nutritional Info (per 100g)||Energy 1380KJ, 333Kcal | Fat 28.1g, Of Which Saturated not specified | Carbohydrate 1.7g, Of Which Sugars not specified | Protein 18.4g | Salt 1.6g|
|Allergen Advice|| |
For allergens see ingredients in bold.
|Storage||Keep refrigerated below 8˚. Once open, eat within five days.|
Throughout our history, we have sought, cared for and loved hand-made cheese. Search from over 600 delicatessens, farm shops and so on throughout the UK, and in over 30 countries (from Austria to Australia).
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The Fine Cheese Co. is a maturer, wholesaler, retailer and exporter of artisan British cheeses. We are based in historic Bath, founded by the Romans and famous for its beautiful Georgian architecture - alongside Venice the only World Heritage city in Europe.
We have been cheese specialists for twenty years, and from the start we have nurtured and supported the cream of British cheese-makers. We stock over a hundred hand-made British cheeses: from rediscovered gems such as Devon Oke, a hard but creamy cows’ milk cheese made to the original seventeenth century recipe, to Lord of the Hundreds, an unpasteurised mature sheep’s milk cheese made in the style of an Italian Pecorino.Read more about us >