Charlie Westhead makes a range of cheeses at his dairy in Herefordshire. Ragstone was one of Charlie’s early creations, made at a dairy in Sevenoaks, where he was originally based. Charlie named the cheese after Ragstone Ridge, which ran close by.
This goats’ cheese is made with a twist on the traditional French Sainte Maure, by adding in a white mould.
The curd is set overnight, before being hand-ladled into log-shaped moulds. After two to three weeks, the cheese has developed its coat, a creamy texture and a lemony flavour.
Recently, Charlie has adapted the recipe (and his use of ‘starter’ bacteria) to produce a smoother, creamier cheese, that is less acidic and more complex.
|Country of Origin||British Isles|
|Style of Cheese||Soft|
|For Pregnant Women?||No|
|Ingredients||Goats' milk, Sea salt, Starter Cultures, Animal Rennet, Mould Cultures|
|Nutritional Info (per 100g)||Energy 1327 KJ, 320 Kcal / Fat 25.6g, Of Which Saturated 17.4g / Carbohydrate 0.6g, Of Which Sugars 0.6g / Protein 19.4g / Salt 1.8g|
|Allergen Advice||For allergens see ingredients in bold.|
|Storage||Keep refrigerated below 8˚ Once open, eat within 5 days|
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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 >