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Bonnet

A hard goats' cheese made by Ann Dorward at The Dunlop Dairy in Strathclyde, in both pasteurised and unpasteurised versions, using milk from her own Saanen goats. The former is rindless (see photo), the latter (wrapped in cheesecloth) has a more definite flavour; but neither are very 'goaty' - resembling more a crumbly Wensleydale.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.

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