ROSARY GOATS CHEESE ASH 220G (GOAT/P/V)

The name of this beautiful springtime goats cheese is derived from an idyllic little copse, ‘Dazel Wood’, situated just behind the farm in the New Forest. Made by Chris and Claire Moody only a couple of miles from Lyburn Farm, who started making cheese in Salisbury in 1988 and have since developed into a fully established dairy.

This delightful goat’s cheese has an edible ash coating which matures into a crinkly rind which takes on a lustrous satiny, dark hue of black and white.

Rosaery Ash has fresh, clean flavours which pair perfectly with lemon curd, wildflower honey or frozen grapes.

What to drink with Rosary Goats Cheese? Think Classic White Wines, such as one of our Loire Valley Sauvignon Blancs, Sancerre or Pouilly-Fumé are the premier choice, as their herbal, mineral notes match the cheese's tangy, fresh characteristics.
Alternative Whites to consider are Dashwood Sauvignon Blanc, its a crisp, dry Sauvignon Blanc from New Zealand. Another top choice is our Babylonstoren Chenin Blanc, from South Africa, as it pairs well with the creamy texture, and the citrusy, lemony notes of the cheese.

Rosé and Fizz: Dry, light, and fruity rosé, such as from Provence, is a popular and refreshing choice in the warner months. Our English sparkling wine, Think Furleigh Blanc de Blancs,  also works exceptionally well to cut through the creamy, rich texture.

Beer drinkers enjoy Rosary Goats Cheese with a light, bright, and refreshing beers such as a pilsner or a Cheddar Light Ale are recommended to balance the cheese's, tanginess.