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Ingot

Pungent and complex when young, evolving towards spicy warmth with further maturity. Bloom of blue and white moulds on the rind are common and contribute to its rustic appearance.

Ingot is made using the same moulds as were used for the Innes Brick, which Martin and Nicola purchased along with the goats from Joe and Amiee of Innes Cheese.
Martin Gott and Nicola Robinson are best known for their sheep’s milk cheeses, but during the course of 2020’s coronavirus lockdown the couple acquired a herd of goats from Joe Bennett and Aimee Lawn, the owners of Innes Cheese in Staffordshire, who stopped making cheese during the pandemic.

Having been bred for over 20 years to produce high quality, flavoursome milk, these goats are perfectly attuned to the demands of cheesemaking. Upon getting them back to their farm in the Lake District, the Martin and Nicola experimented with a couple of different goat's milk recipes. Goat’s milk is particularly well suited to this style of (lactic) cheese, and there was a market left open by the closure of Innes cheese, so it’s no surprise that they’ve settled in this direction.



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