About Our Cheeses

Our milk is collected from dedicated local farms in the West Country to guarantee the highest quality and freshness.

After pasteurisation of the milk, specially selected cultures are added to the milk. Vegetarian rennet is introduced to gently coagulate the milk into the curds that make up the cheese. The curds are cut into cubes to accelerate the release of the whey. The curds are then poured into moulds, which are then turned up to three times to drain the whey evenly.

Once removed from the mould, the cheeses are lightly dusted with salt, racked and stored in special maturing rooms. A distinctive edible white coat grows on the cheese during the course of ten days. Our cheese is then wrapped in a breathable material, allowing it to continue to ripen.

Capricorn Somerset goats cheese

Capricorn Somerset Goats Cheese®

Capricorn Somerset Goats Cheese® is made with locally sourced goats milk. Our goat cheeses ripen from the outside towards the centre. They have a firm, crumbly texture when young that softens and becomes creamier as the cheese ripens. Delicious grilled and popped on top of salads, or on a cheeseboard. Capricorn Somerset Goats Cheese® is suitable for vegetarians & VegSoc approved.

View our awards for Capricorn Somerset Goats Cheese®
Visit our Capricorn Somerset Goats Cheese® web site