One of England's finest goats milk cheeses this soft, white log shaped cheese is suitable for vegetarians. The recipe is based on French Sainte-Maure. When young, the cheese is firm and slightly grainy, but with age it softens and the texture becomes very soft, like ice-cream. The cheese flavour is a mixture of vanilla and caramel with the bitterness of celery and green grass. The cheese ripens in four to six weeks and is produced by Kevin and Alison Blunt in the village of Whitesmith near Lewes, East Sussex. Unpasteurised.
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