A Yorkshire take on a goat Gouda, hand waxed and weighing approx. 2.1kgs. It is aged to around three months, the key characteristics being a firm, smooth and creamy texture which finishes with a slight twang.
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.