Easter has always been about Eggs, never has it been about cheese!
A wonderful time of the year, within touching distance of summer and with a myriad of fresh young cheese such as Goats, sheep’s and ewes milk.. our cheese for the month of April just has to be Ragstone Goat.
Ragstone Goats cheese was named after the Ragstone ridge in Sevenoaks as the ridge was close to the Dairy where it was originally made.
Charlie Westhead now makes the cheese at his dairy in Dorstone Herefordshire.
Made from pasteurised goats milk and with animal rennet, this cheese is not suitable for vegetarians.
made with a twist on the traditional French Sainte Maure, by adding in a white mould;the curd is set overnight and then hand ladled into log shape moulds. 2-3 weeks later
the cheese has developed a smooth velvety ‘coat’ and has by now developed a creamy texture and is citrussy to taste.
So, what pairs well with this Ragstone goats cheese?
Nuts are a great accompaniment as is honey, and fresh fruit.
Slice the goat log into perfect little rounds, griddle these scrumptious little discs of velvety softness, drape them over a fresh green salad, sprinkle with pine nuts and jewels of the pomegranate and finally drizzle with honey; An absolute taste and texture sensation!!
Sauvignon Blanc is a favourable pairing when it comes to goats cheese, this white grape is one of the premier grapes grown in the Loire Valley, the home and originator of chevre.
if you don’t have a bottle of Sauvignon to hand try Chenin Blanc, this white grape makes an unbeatable pairing particularly Vouvray!!
