“Ribblesdale changed the name of their Goatisan from something very boring, like Natural Rinded Matured Goat, to Goatisan when they realised that a couple of our customers referred to it as ‘Goatisan’ – a goat milk, vegetarian version of Parmesan and we thought, ‘what a great name!’ It is cloth bound and matured for about three months, giving it a thin, 2mm rind, but bursting with layers of flavour. This cheese, along with our Gouda Gold, Owd Ewe and Goat Curd are our top four award winning cheeses.”
– Ribblesdale
