The Cheeses
Gafr Las
Award winning Gafr Las, or Blue Goat, is a soft, mould-ripened blue goat's cheese. It is matured for about a month before eating and will continue to mature in the fridge after purchase.
Its subtle but medium blue flavour and fresh taste make it perfect for someone who is new to blue goat's milk cheese.
Marta gafr
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Marta gafr, or Marta Goat, is a harder, Manchego-style goat's cheese. They are made as large 6kg cheeses, washed in brine, and matured for at least two months.
The quality of the goat's milk shines through giving the cheese a fresh taste. Its texture is semi-hard and slightly crumbly. This cheese can be purchased as the full size wheels or more commonly as wedges.
Manchego cheese originates from Spain and so I have named it after my Spanish friend, Marta! The cheese is traditionally made with sheep's milk but these days is often made with sheep, goat, or cow's milk or a combination of these.
Molly gafr
Molly gafr, or Molly Goat, is a soft, chevre-style goat's cheese. It is sold in jars and lasts for about 4 weeks.
The fresh lactic style makes it perfect for spreading on sourdough or as a topping to pizza.
Molly gafr is named after the first goat I ever milked. I used her milk to teach myself how to make this chevre-style cheese in my kitchen, hanging the bags of curd on a Victorian clothes airer above a bucket to drain! Molly is a Saanen breed so produces plenty of milk. I still have Molly and she has two daughters, Pippa and Poppy.