HOW WE MAKE OUR GOAT’S CHEESES — ELRICK LOG & BLACKMOUNT
Our goat’s cheeses are made by hand using traditional lactic-set methods that develop their gentle flavour and delicate texture over time.
For these lactic goat’s cheeses, the milk is slowly acidified at around 22°C throughout the day. Once the pH has dropped sufficiently, a tiny amount of rennet is added via syringe and gently stirred in before being left to acidify further overnight, reaching a pH below 4.6. The next morning, the curd is carefully cut with a sharp knife and ladled into moulds using a deep, soup-style ladle. The cleaner the cuts, the better the cheese—breaking up the curd too much affects the texture.
Over the next hour, the moulds are gradually topped up with curd until full. After a couple of hours, the Elrick Logs are turned, which helps the whey drain more quickly. Blackmount, being pyramid-shaped, can’t be turned, which is why they can develop a softer base.
The cheeses remain in the moulds for a couple of days to drain before being de-moulded and placed on racks covered with mats. Next, they move into the hastener, where the geotrichum rind (the runny, ripened edge) begins to develop. We don’t add white mould cultures, as we prefer the flavour and texture of the natural rind.
At this stage, the cheeses are lightly salted, and the Blackmount is dusted with an ash-salt mix to encourage rind formation. They then spend around 24 hours in the drying room before moving into the maturation room, though we often shift them between the two as needed.
These cheeses are ready to eat from around 10 days old. They continue to develop, becoming runnier around the edges and more intense in flavour as they mature. It’s normal for natural blue or other coloured moulds to appear—these are harmless and part of the cheese’s character. To store them properly, avoid cling film, as it suffocates the rind. Waxed paper is best. If keeping for longer, leaving them unwrapped can help them dry out a little further.
These cheeses are sold mainly to specialist cheesemongers and independent shops, as they need careful handling to be enjoyed at their best.
Each batch tells its own story — a quiet reflection of our milk, our methods, and the rhythm of the dairy.
Elrick Log, made from our goat’s milk
Blackmount, made from our goat’s milk
