Rosary

Made from the milk of British Saanen goats by Chris and Clare Moody on their family farm, Rosary is a fresh pasteurised cheese made using the lactic curd method. This method develops a slight acidulous pleasant taste to the final product. Rosary is slightly salty with a citrusy flavour and without any of the tang that is sometimes associated to goat cheese. Its mousse-like texture and freshness is pleasant on a spring salad or on a slice of bread with a drizzle of honey, some fresh radishes and cucumbers finely sliced.