GOLDEN CROSS

Made by Kevin & Alison Blunt on Greenacres Farm in East Sussex. A log shaped goat’s milk cheese which can be eaten fresh or matured. Coagulation takes 24 hours before the curds are gently ladled into long moulds to form the log shape. The cheese is lightly charcoaled prior to maturation when a velvety white penicillium mould grows on the surface.