Their mature goat cheese which was affectionately named Goatisan by a customer who likened it to a Goat Parmesan, though it wouldn’t be as dry or hard as a parmesan and still has a little give in it with plenty of flavour. This is the aged, more mature version of their Superior Goat which we used to stock and is aged for 3 to 5 months. Is has a firm texture with strong flavours and a salty tang. This cheese melts really well so is a great cooking cheese for those who prefer goat rather than cow’s milk cheeses.

Tasting Notes

  • Goat-style Parmesan

  • Firm texture

  • Strong flavour

  • Salty aftertaste

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Nutritional Information

Per 100g











How its made

The process of making cheese is common to all cheeses. As a result of this process, milk is transformed into curds and whey. After draining they whey, a curd is left behind; this curd is already ‘fresh’ cheese! A variety of methods can then be used to prepare the cheese: straining, pressing, salting, or brining. Whether it’s young or old, clean or with mould, it’s delicious! Each cheesemaker practices his or her craft in his or her own unique way, and cheesemaking is both a science and an art.

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  • 01995 640352

  • ribblesdalecheese@gmail.com

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