NORTON & YARROW – SINODUN HILL

Sinodun Hill is a pyramid cheese made using a traditional making process which is slow, gentle and using the minimum of added cultures and rennet so the milk itself can really sing.

The initial make process takes place over 4 days after which it is ripened for up to 21 days to develop the rind and bring out complexity in the  flavour and texture. The rennet is vegetarian, derived from the cardoon thistle.

The result is a flavoursome cheese with a fresh, citrus flavour which deepens as it ages to reveal almond and red fruit notes.  Its creamy, mousse-like texture is particular unique and admired by Sinodun devotees.

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Its rind is a stunning ivory colour and seasonally develops a dusting of blue and grey moulds as it ages, which add to the flavour and character of the cheese.

It is named after Sinodun Hill, the ‘proper’ name for one the Wittenham Clumps, standing just above the Earth Trust farm where the goats graze. You can read more about the rind of Sinodun Hill here. We use a mixture of milk from our own herd and milk from another local herd to produce Sinodun Hill.