Our matured cheeses are created with the vast cheesemaking knowledge and experience collectively gained over many years. Using traditional cheesemaking methods, once made, they head into our maturing room for the next phase, with the delicate white mould developing on the rind whilst the centre breaks down, producing a creamy, velvet-textured inner paste. The end results are rich, well-rounded cheeses with full flavour and great length.
Semi-mature white mould goats milk cheese.
Robust, tangy flavours with luscious citric tones.
Sourdough, brioche, walnuts, beetroot relish.
Semillon/Sauvignon Blanc, Arneis, Rose.
Indulgent cheese on toast, sliced & baked on top of tarte tatin, gourmet pizza with caramelized onions, potato, rosemary.
Black Savourine Log
Semi-mature, ashed white mould goats milk cheese.
Flavours of roast nuts, cooked cream, hint of blue, full length.
Fig paste, roast plums, fruit bread, walnuts.
Sangiovese, Pinot Noir, Tempranillo.
Slice over figs, grill, serve with good quality parma ham on fig & anise bread, perfect with cardamom roasted plums.