Origin: England
Region: Seaton Burn, Northumberland
Made by: Martin Atkinson
Type: Hard
Milk: Goat
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.