I recently enjoyed a tour of the High Weald Dairy, a family run artisan cheese maker specialising in organic cow’s cheese from a dairy on site, as well as sheep and goat’s cheeses.
High Weald have grown steadily as the growing number of people with Cow’s milk intolerance have realised they can enjoy sheep and Goat’s milk and cheese.
Apparently cheese is a classic product where quality of ingredients and careful production make a huge difference to flavour. I learned for instance that the reason Goat’s cheese has that distinct ‘goaty’ smell is that unless it is quickly cooled after milking the Caproic acid starts to taint the milk.
High Weald get their Goat’s milk from a local farmer in Kent who supplies a very clean and odour free milk that Mark can make in to his award winning Sister Sarah.
Likewise the sheep's milk comes from a farmer friend and made in to Sussex Slipcote, a medium fat soft cheese, Duddleswell, a multi award winning full fat hard cheese, or Halloumi, a salty brined cheese hailed as the ‘vegetarian's rasher’ as it can be fried and added to all kinds of dishes.
To find out more visit the their website or buy a special Sheep and Goat’s mixed pack online in the BigBarn Marketplace