Located in the stunningly beautiful Golden Valley, in Herefordshire, England, Dorstone is made by Charlie Westhead & Haydn Roberts at Neal's Yard Creamery, sister company to Neal's Yard Dairy.
Operating largely off the grid, by using solar and wind power, Neal's Yard Creamery also processes all their waste water using an impressive wetland system that filters the water through banks of willows, reeds and wild orchids.
Charlie & Haydn produce a variety of yogurts, creme fraiche, fresh and mold ripened cheeses from both cow's and goat's milk sourced from local farms.
Named after the nearby village of the same name, Dorstone is an ash-coated, mold ripened cheese made from raw goat's milk.
Milk for production is coagulated in buckets prior to being carefully cut, to retain as much moisture as possible. The curd is maneuvered into large, plastic mesh sacks and left
to drain naturally. This gentle process creates a delicate, mousse-like texture in the finished cheese. After draining, molded cheeses are brined and rolled in vegetable ash before being transferred to a maturing room and aged for two to three weeks.
As the white mold of the Penicilium Candidum grows over the ash, the rind of Dorstone becomes an appealing blend of grey and white. As the cheeses age, a blue-green mold begins to dominate, and the rind becoms more wrinkly.
The interior paste of the cheese is dense, velvety and bone-white in color. Flavors are delicate and deliciously savory, with hints of citrus and grass.