“Award-winning naturally rinded cheddar style Kentish goats milk cheese aged for around three months to make a creamy, clean and fresh-tasting cheese with a slightly peppery finish.
Strong enough for sandwiches and light enough to make a great sauce for white fish and scallops. Proves goats cheese certainly does not have to have a touch of the billygoat about it”
– Cheesemakers of Canterbury
