Region: Seaton Burn, Northumberland
Made by: Martin Atkinson
Milk Treatment: Pasteurised
Coagulant: Vegetarian Rennet
Created in 2000 for Brinkburn’s music festival, this goat’s cheese proved such a success, it’s been made ever since.
Characteristics: tawny, mottled bloom; crumbly texture; soft with a delicate nuttiness.
Best with: it can be shaved over peppery salads such as rocket or watercress.