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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.

 

P Pasteurised
£14.45
How Much Cheese To Buy

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Product details

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.

More Information
Country of Origin British Isles
Milk Variety Goats'
Style of Cheese Soft
Vegetarian No
Organic? No
Suitable 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.
Pack Weight 200g

Keep refrigerated below 8°. Eat within 7 days of receipt or the date shown on cheese. Once you have cut into the cheese, eat within 5 days.

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