Sinodun Hill Cheese

Description

We are sorry but this cheese is UNAVAILABLE until spring 2025.  The cheesemakers are moving and Sinodun Hill will not be made until next year once they have relocated. We are recommending Valençay PDO as an alternative.

Made in Shillingford, South Oxfordshire, Sinodun Hill is a flavoursome cheese with a light nutty edge and a mousse-like texture. Its rind develops some blue and grey moulds as it ages. These add to the flavour and character of the cheese.

The name Sinodun Hill is the ancient name of Wittenham Clumps. These hills are seen from the Earth Trust Farm where the goats whose milk goes into this fabulous cheese graze. We also sell Brightwell Ash which is another goats’ cheese from the same dairy.

We visit the cheesemakers, Fraser and Rachel, every two weeks to collect fresh cheeses from their dairy. It’s lovely to hear their news and to meet their friendly goats! The pair began cheesemaking in 2014 having been inspired by an article they read about cheese whilst on holiday. It was a complete career change for them both, but it has proved to be a successful one. They applied to the Earth Farm Trust Charity which runs a scheme called Farm Step. This was designed to give new agricultural businesses a helping hand by leasing space on their land in Oxfordshire.

This meant that Fraser and Rachel were able to house their goats and set up their dairy all in one area. They have a herd of 130 goats which are predominantly Anglo Nubian (the cute goats with the floppy ears). These goats give a particularly creamy milk which is wonderful for cheesemaking.

Once the goats are milked, their milk goes straight into the cheesemaking vat, this means that the cheesemaking process begins whilst the milk is still warm. The result is a beautifully creamy cheese with a perfect balance of flavours.

Try pairing this cheese with a glass of Picpoul, or eat it simply on its own letting its flavours fill your mouth.

Ingredients (Allergens are listed in capitals)

MILK, salt, starter cultures, vegetarian rennet, ripening cultures.