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A pressed goats' milk cheese, made by Carolyn Fairbairn at Thursby, Cumbria, with unpasteurised milk from her own herd. It's matured for between 6-8 weeks.
If you enjoy cooking take a minute to look at ‘Simon Scrutton Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.