Ingot

Pungent and powerful even when young, Ingot evolves towards spiciness with further maturity. A bloom of blue and white moulds on the rind are common and contribute to its rustic appearance.

Minimum: 150g.
Price
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Pasteurised Goat's MILK, Salt, Farm Produced Cheese Cultures (MILK), Animal Rennet

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Ingot
Ingot
Ingot
Location: Holbrook map
Ingot
Ingot
Ingot
Location: Holbrook map

Made by Martin Gott

Cartmel, Cumbria

Ingot is made using the same moulds as were used for the Innes Brick, which Martin and Nicola purchased along with the goats from Joe and Aimee of Highfields Farm Dairy Cheese.

Martin Gott and Nicola Robinson are best known for their sheep’s milk cheeses, but during the course of 2020’s Coronavirus lockdown the couple acquired a herd of goats from Joe Bennett and Aimee Lawn, the owners of Highfields Farm Dairy in Staffordshire, who stopped making cheese during the pandemic. Upon getting them back to their farm in the Lake District, Martin and Nicola developed a lactic cheese using the lactic goat's cheese moulds used originally to make Innes Brick. Goat’s milk is particularly well suited to this style of cheese, so it's no surprise that they've settled on this choice, though the flavours of the resulting cheese are quite different.

Ingot normally arrives at about a week old - the cheese is usually dried and then turned regularly staying in warmer rooms to encourage its rind if needed or a cooler room once ready.

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