June 13, 2016

One of the main things that defines a good goats' cheese is its rind, and getting them to come out exactly how we want them to be is mixture of art, science, experience...and sometimes luck. 

If you leave a fresh cheese to ripen at 10C on its own (which is the tradition...

June 13, 2016

We were delighted to hear last week that the two cheeses we entered into the British Cheese Awards both won medals, with Brightwell Barrow coming top in its class and winning us a Gold Medal. Hurrah! We are now allowed to add these rather groovy awards to our labels an...

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© 2014 by Norton and Yarrow Cheese Ltd. 

Contact Rachel and Fraser: nortonandyarrow@gmail.com