So after much enjoyment of Shepherd’s Crook and Old Burford cheeses from Wootton Organic dairy, there was just one cheese remaing from what I had bought at Taunton market. A firm ewe’s milk cheese… sounds good.
I opened the wrapper and found a wedge of lovely looking cheese with a knobbly, rough almost bark-like skin. It smelt really good, nutty and strawy, and enticing!
The cheese itself looked creamy and clean, with little air bubbles and although firm, was soft and yielding to the touch.
It looked good, it smelt good, and by golly it tasted good! It was definitely my favourite of the ones I bought, quite strongly flavoured, sweet and nutty and with a good long finish. I really recommend it and will definitely buy some more!
Lois Elsden 
Nutty, strawy, oh, Lois, I am so there. It seems to me that sheep and goat milk cheeses are more intense. When I made cheeses from milk of my registered Alpine goats, at times I swear I could taste the freshness of good soil and the greenness of summer plants. I so wish that small scale sustainable agriculture would catch on be more prevalent here. Thanks for sharing your cheese with me.
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I’m sure you’re right. This does mean the cheeses may vary from batch to batch, but so does great wine!
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