I would say that fresh goat’s cheese would not be my first choice. Surely they are all very similar to each other? Isn’t that why they are often covered with crushed black pepper or fresh herbs to give them some distinguishing characteristics?
I was very surprised by this cheese. I am used to Windrush Valley which although typically fresh, citrus and delicious is quite dense. The Rosary is light and mousse-like and tastes of summertime.
Ash (vegetable carbon) made from poplar trees, helps to neutralize the acidity of the surface of cheese. This promotes the growth of mold, hardly relevant here with a cheese that is aged for only a few days. It seems to add nothing to the flavour, that I can detect, but makes it look gorgeous.
Rosary Goats cheese is made in Landford, on the border of Hampshire and Wiltshire, from the pasteurised milk of British Saanen goats by Chris and Clare Moody. They live in the “The Rosary” and they have been producing cheese since 1988.
Valerie purchased this button in Waitrose but it is widely available in “log” form.
