Sinodun Hill

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: 160g.
Price
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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.
  • Spend over £39.50 to receive free delivery (England, Wales & Central Scotland)
Tower of whole and cut pieces of Sinodun Hill goat’s cheese, with a golden-coloured, mould-flecked, wrinkly rind and light, white paste
Whole Sinodun Hill goat’s cheese, with a golden-coloured, mould-flecked, wrinkly rind.
Location: Sinodun Hill map
Tower of whole and cut pieces of Sinodun Hill goat’s cheese, with a golden-coloured, mould-flecked, wrinkly rind and light, white paste
Whole Sinodun Hill goat’s cheese, with a golden-coloured, mould-flecked, wrinkly rind.
Location: Sinodun Hill map

Made by Fraser Norton & Rachel Yarrow

Little Wittenham, Oxfordshire

Fraser Norton and Rachel Yarrow make their cheeses on a farm run by an environmental charity that offers tenancies to agricultural business start-ups with a commitment to sustainable practices.

Since 2016, Fraser Norton and Rachel Yarrow have been making their French-inspired goat's cheeses at the Earth Trust Farm in South Oxfordshire, a project run by an environmental charity that provides tenancies for new food businesses with a focus on sustainable land management. Sinodun Hill has a light, mousse-like, gently citric paste complemented by the slightly yeasty note provided by the rind. The rind often develops a speckling of blue and grey moulds as it ages, adding even more flavour and character.

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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