We decided to call it “Bishop” because it carries our banner. It is an all-goat milk cheese and a very successful one too. We age it with great care and oversee its short maturing stage very carefully to ensure this great cheese develops unique flavour and character. Whenever we offer it for tasting it surprises.  The rind appears quite wrinkled and envelops a creamy undercrust. The flavour is so balanced that it also pleases those who would not normally eat goat cheese.

Ingredients: pasteurised goat MILK, live milk enzymes, rennet and salt.
Weight: approximately 250 gr.
Packing: wrapped in cling film.
Shelf life of packed product: 30 days.

ALLERGENS: MILK and MILK protein

Cheese characteristics:
SHAPE: it is cylindrical with slightly irregular surfaces and sides and tends to change shape as it matures and the rind becomes softer in some spots.
EXTERNAL FEATURES: the rind is very thin, wrinkled, bloomy and a bit moist and sticky because of the Penicillium which spreads externally. It is ivory white with a variety of creamy white shades.
INTERNAL FEATURES: a soft yet compact paste, creamy white, chalky towards the centre and creamy near the undercrust, specially on the sides. Initially, it is adhesive to the palate, but then becomes very soluble.
ODOR: scents of yeast and bread crust and a distinct hint of goat.
FLAVOUR:  sweet, mildly salty and barely acidic. The rind can sometimes release a slight bitterness. Long aromatic persistence.

Availability: all year, but must be ordered.

Food pairing: it is a must on a cheese platter yet it can be used in the kitchen in a variety of recipes such as antipasto dishes, first course dishes, in stuffed pastas (ravioli, etc.). Some use it to make cheesecake with a particular character. It can be served with a strawberry and balsamic vinegar sauce.

Wine pairing: best paired with a red structured wine or a fresh and aromatic white wine.