Aged for three to four weeks and made with pasteurised goat’s milk by Fraser Norton and Rachel Yarrow in Little Wittenham, England. A delicate and creamy cheese with mellow lactic and milky notes, and a hint of fruit. Sinodun Hill weighs roughly 150g.
£10.00
| Country of Origin (Cheese) | England |
|---|---|
| Type | Pasteurised |
| Milk Variety | Goat |
| Rennet | Vegetarian |
| Style of Cheese | Soft |
