Ragstone

Ragstone

by The Fine Cheese Co.
A delicious, ripened, pasteurised, English goat log that is mellow and creamy.

Availability: In stock

£9.60

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.

Ragstone

Ragstone.

  • Price: £9.60 - In stock
    Sold by Fine Cheese Co
Country of Origin British Isles
Individual Cheese? Yes
Pack Weight 200g
Milk Variety Goats'
Style of Cheese Soft
Vegetarian? No
Organic? No
Unpasteurised? No
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

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.