Chevre

After working closely with a local cheesery, we are delighted to release a range of cheeses under our own label.

Using goats milk from local dairies, ensures the milk used to make the curd is the freshest and due to minimal handling is the best.

Pasteurisation is achieved using batch pasteurisation which is very gentle to the milk.

Even though the cheese is immersed in a brine, we do advise where ever possible that the cheese is kept below 4 degrees, as this will prolong the life of the product.