A rind ripened raw goat's milk cheese made on the tops near Hebden Bridge, using the milk from Gillian's herd of ten goats on her ten acre smallholding. Hebden goat uses a geotrichum culture to produce a beautiful wrinkled rind that breaks down and ripens the paste underneath

  • Milk

    Unpasteurised Anglo Nubian goat's milk

  • Rennet

    Vegetarian rennet

  • Origin

    Hebden Bridge, West Yorkshire

  • Our suggestion

    Let your Hebden Goat ripen a little, until the cheese is liquid under the rind then enjoy with a fresh sourdough bread