Pasteurised | Goat’s Cheese

Based on the famous soft cheeses of the Alps, Reblochon and Vacherin, St Sunday has buttery-crème-fraiche richness and soft, glossy-texture. Using fabulous quality organic milk from James Robinson’s family farm in south Cumbria, local cheese-maker Martin Gott uses years worth of expertise to transform this rich milk into a supple cheese that rivals its French counterparts but has a hint of English terroir to it.

Made by Martin and Nicola Gott in Cark, Cumbria, England.

Ingredients: Milk, salt, cheese cultures and rennet.