Rosary soft goats cheese is an English handmade cheese made from the milk of British Saanen goats. It is produced by Chris and Clare Moody on their family farm on the border of Hampshire and Wiltshire. The name is taken from their family home “The Rosary”. The company, which was set up by the Moodys in 1988, has however built a separate dairy at its premises in Landford, which will be used to make mould- and yeast-ripened goats’ cheeses.
The chevre or goat’s cheese is made with pasteurized milk and vegetarian rennet, and is, therefore, suitable for vegetarians. It is a beautifully soft cheese shaped into logs.
Serving Goats Cheese
This cheese is best enjoyed a minimum of three days after production, and removed from the fridge at least one hour before eating to therefore ensure the full flavour is experienced. Rosary goats cheese is best enjoyed simply with biscuits or crusty bread, or sliced and grilled on toast. Similarly, this moist and velvety goats cheese offers a melt-in-the-mouth sensation with a light and fluffy texture. It works well, for example, in omelettes or for traditional cheesecake recipes. In addition, Rosary Goats Cheese Log is a creamy, cleansing, clean flavour – with a natural hint of fresh lemon and clear goaty aftertaste.
Rosary Goat Cheese Awards
The combination of creamy taste and light fluffy texture has rewarded Rosary Soft goats cheese with a number of awards. For instance, these include the British Cheese Awards 2014’s Supreme Champion award.
Best Fresh Cheese at the British Cheese Awards four times; most recently in 2007.
More Chevre cheeses at Sagebury Fine Foods