Orders may arrive +/- 2 days from your preferred delivery date.
Orders may arrive +/- 2 days from your preferred delivery date.
The yoghurty flavour of this cheese is complemented by a delicate, almost red-fruit flavour from the wrinkly, golden coloured rind. The texture of the paste is pleasantly light, almost whipped.
Minimum weight - 160g.
Average age 3-4 weeks
Pasteurised Goat's MILK, Salt, Vegetarian Coagulant, Cheese Cultures
Standard delivery is free to most postcodes in the UK for orders over £39.50. Click here for a list of postcodes where additional delivery charges apply.
For orders under £39.50, standard delivery is £8.00.
Collection from our London shops is free - choose Shop Collection at checkout.
Llangadog, Camarthenshire
Norton and Yarrow is one of only a handful of dairy goat farms in the UK using a pasture-based, extensive farming system.
From 2016 to 2024, Fraser Norton and Rachel Yarrow made their signature lactic goat’s cheeses at Earth Trust, an environmental charity in Oxfordshire. In early 2025, they took a leap of faith and purchased Pencrug, a 120-acre farm in Carmarthenshire. During their time at Earth Trust, Rachel completed a Master’s degree on indoor and outdoor systems in the UK dairy goat sector and was awarded a Nuffield Fellowship to explore the potential for pasture-based goat dairying in the UK—a system that remains very rare. These experiences led Rachel and Fraser to the realisation that it was time to put their research into practice.
Now settled at Pencrug with their herd, they are focusing on developing hardy, thrifty cross-bred goats, and have begun replanting historical hedgerows to enrich the grazing on land more than ten times the size of what they had access to at Earth Trust.
Previously, the milk supply for Sinodun Hill was occasionally supplemented with bought-in milk to meet peak demand. From now on, Norton & Yarrow will make cheese exclusively with milk from their own herd. This may mean that availability of this special cheese is limited at times—but we believe the benefits of connecting a farming system directly to the cheese it produces, and supporting a pioneering approach to sustainable, extensive goat dairying, are well worth it.
Sinodun Hill arrives with us when just a week or two old. We keep the cheese in one of our warmer maturation rooms, as this encourages the growth of its rind and develops its flavour.
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