Fresh & mousse-like with a rich finish. Ingot is a semi-soft goats’ cheese & is matured for six weeks during which time it develops a pale yellow rind with a smooth, silky texture and delicate rind. The cheese is creamy & dense with delicate milk and nut flavours, which intensify with age.
Produced by Martin Gott & Nicola Robinson of Holker Farm Dairy, Cumbria. (They also make St. James) Martin and Nicola use a non-intensive method of farming: the sheep and goats graze the rich fields of the Holker Estate and are only milked once a day, making for a less-stressed animal and a better-quality milk. The cheese is made naturally using homemade starter cultures, to truly capture their terroir.