The cheese is made using slow-processing, traditional methods, allowing the delicate and subtle tang of classic goats cheese to develop over time. The dairy is just a kid’s leap from the farm so cheesemaking starts within half an hour of milking, using warm, fresh milk. Food miles don’t come smaller than that. And you just can’t get fresher.
By not pasteurising our milk, the natural goodness of the milk is retained, along with its full but subtle flavour. The result is a soft and delicate cheese, wholesome and natural in every respect.
At the moment we are specialising in a range soft fresh goats cheeses that show off the light, floral freshness of our milk. We are developing hard cheeses and these will be launched very soon.
All our cheeses are made using vegetarian rennet and are a pure and natural product. They do not contain any artificial additives of any kind.
Posted by Urban Foodie on November 17, 2009 at 6:55 pm
We had this cheese at the Blaggers Banquet, everyone who tried it agreed it was delicious – and they were a bunch of SERIOUS foodies. Plus, I had a whole cheese just for me the next day (ok I shared a bit with Mr UF, but only a bit), delectable!
Just goes to show passion for food and care and respect for the animals that provide it just makes perfect sense.
Posted by lady gray on November 18, 2009 at 9:15 am
I had this cheese at the blaggers banquet as well…. I have a serious love for cheese, especially really tasty goats cheese, and I havent been able to stop thinking about this one.
Really delicious and creamy cheese. I cant wait to have more.
PS your respect and care for the animals definately shines through; and your goats look adorable
Posted by scandilicious on November 18, 2009 at 9:58 am
Sarah, the cheese lived up to every expectation – we used the fresh delicate goat’s cheese on Peter’s Yard crispbread, topped that with pomegranate seeds and some chives. The canape team then added the masterstroke of Halen Mon vanilla salt to the canape and voila! A treat for all the banqueteers
Thank you again for donating the cheese and helping us out at such short notice, Brockhall Farm is awesome!
Sig x
Posted by Carl Bennett on November 19, 2009 at 7:04 pm
SoleBayCheese Co. was Brock Hall’s first customer outside Shropshire. We sold out of their cheese in about 10 days. It’s light and definitely non-goaty. If you’re looking for a fresh-tasting, cleansing, lemony goat’s cheese then this is for you. We’re ordering some more.
Carl Bennett
Sole Bay Cheese Co.
Posted by goodshoeday on November 24, 2009 at 7:45 pm
I’m sooo jealous of the guests at Blaggers Banquet who got to eat your cheese TWICE. The herb version looked great on the cheese board providing a pretty (and tasty) contrast to the hard cheeses. I managed to sneak the tiniest of morsels and it was deliciously fresh and tangy. I want some more soon