Our Christmas orders are now closed. You can still buy our Cheese Subscriptions to start in January, as well as book our courses and tasting events. If you want to purchase vouchers you can do so until the 20th December but please note that it can take up to 48 hours for the vouchers to be emailed to you as we process these manually.
We have a full counter of cheese in our shop in Pangbourne so you can still come in and purchase items in store
Price range: £5.60 through £33.60
Ribblesdale Blue Goat really sums up what’s exciting about modern British cheese; it’s inventive but still feels very much of its place. With its creamy texture, lively tang, and savoury blue notes, there’s something here for both blue cheese fans and those who are new to goat’s cheese.
Ribblesdale Blue Goat is a real showstopper of a British blue. It’s got that lovely freshness you get from goat’s milk, but with the punchy blue veins that make it stand out on any cheeseboard. I love how it manages to be both elegant and full of character. No wonder it’s become a favourite with cheesemongers and chefs alike; the balance of tang, creaminess, and gentle spice is spot on.
Ribblesdale Blue Goat is a cheese that feels right at home in Yorkshire, but with a nod to those European blue cheese traditions. It’s named after Ribblesdale, one of the beautiful dales that wind through the limestone hills here. The area is famous for its lush grazing and fresh air, perfect for happy goats and great milk.
Ribblesdale Blue Goat isn’t an old family recipe handed down through generations, but it’s a great example of the new wave of British artisan cheese. In the late 20th century, cheesemakers across the UK started to get creative, moving beyond the usual cow’s milk and trying out goat and sheep milk instead. This cheese is very much part of that story.
Ribblesdale Blue Goat begins with pasteurised goat’s milk from local herds. The curds are handled with care to keep in plenty of moisture, which is what gives the cheese its lovely creamy texture. The young cheeses are shaped into tall cylinders and then pierced to let in oxygen; this helps the blue mould develop throughout.
After that, the cheeses are left to mature for a few weeks. As they ripen, you get a pale ivory centre streaked with blue-green veins. Unlike some blue cheeses that can be a bit crumbly, Ribblesdale Blue Goat stays soft and almost mousse-like when it’s at its best. The contrast between the bright white goat’s milk and the blue veins makes it stand out on any cheeseboard.
It has a clean, milky aroma with just a hint of earthiness from the blue. There’s none of those harsh smells you sometimes get with stronger blue cheeses. For me, its taste starts off creamy and a little bit sweet, then the classic goat’s milk tang kicks in. The blue comes in next; savoury, peppery, and gently spicy, but not overly salty. What I really like is its balance: the goat’s milk brings brightness and zing, while the blue mould adds depth and a lovely warmth that lingers.
Jen’s note: Even though it’s got plenty of flavour, Ribblesdale Blue Goat was actually made to win over people who thought they didn’t like goat’s cheese. Back in the 1990s, goat’s milk in Britain had a bit of a reputation for being strong and ‘farmyardy’. By blending goat’s milk with the creamy style of a blue, the makers created something much milder and more approachable.
Sizes and Prices
Storage Advice
Delivery and Collection
Ingredients (Allergens are listed in capitals)
MILK, salt, vegetarian rennet, starter cultures, Penicillium Roqueforti
Normal opening Monday – Saturday 9am – 4pm until:
Sunday 22nd 9am – 4pm
Monday 23rd 9am – 4pm
Christmas Eve 9am – 12pm
Christmas Day Closed
Boxing Day Closed
Friday 27th Closed
Saturday 28th 9am – 4pm
Sunday 29th Closed
Monday 30th 9am – 2pm
Tuesday 31st 9am – 2pm
New Year’s Day Closed
Thursday 2nd January Closed
Friday 3rd 9am – 4pm then open as normal
After Christmas our courier delivery slots start from 8th January.
