A delicious, ripened, pasteurised, English goat log that is mellow and creamy.
How Much Cheese To Buy
We recommend a portion size of 70-120g per person depending on when you are eating the cheese. 70g is ample if you are serving the cheese immediately after a large meal or as part of a buffet. If the cheese is the main part of the meal you will need to allow at least 100g per person and you may prefer to go to 120g if you think your guests will be particularly hungry (or just very fond of cheese!).
However, if you are only a small party, you may find that the pieces look a little small. In this case, choose fewer pieces, or even just one cheese, so that you can present your guests with something that looks more substantial. If you want to provide a wider choice of cheeses, just go for slightly larger pieces and enjoy the leftovers yourself the next day.
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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.