Vulscombe Soft Goats Cheese is a soft, fresh cheese hand made on a Devon farm near Tiverton by Graham and Josephine Townsend. They use pasteurised milk and a traditional rennet free process.The milk used in the cheese is from their herd of goats raised in the Upper Exe Valley. Vulscombe cheeses are pressed for 24 hours to reduce the moisture content. This contributes to the rich, creamy, mild flavour and the exceptional keeping quality of this cheese. These cheeses taste fantastic.
Vulscombe is a soft, handmade, fresh, pasteurised goat’s milk cheese with attractive presentation. The cheese makers see that the herbs which vary according to the season are freshly picked from their garden. Since no animal rennet is used, the cheese is suitable for vegetarians. Soft, fresh and crumbly, Vulscombe Goats Cheese is a rindless cheese with a creamy texture and mild taste. It’s made using pasteurised milk from goats who graze the Upper Exe Valley. The cheese is also notable for Vulscombe’s beautiful packaging. The cheese is suitable for vegetarians. in conclusion Rich, creamy and mild in flavour, this cheese looks and tastes amazing
Goat cheese has been made for thousands of years and was probably one of the earliest made dairy products. In the most simple form, goat cheese is made by allowing raw milk to naturally curdle, and then draining and pressing the curds. Other techniques use an acid (such as vinegar or lemon juice) or rennet to coagulate the milk.
Soft goat cheeses are made in kitchens all over the world, with cooks hanging bundles of cheesecloth filled with curds in the warm kitchen for several days to drain and cure. If the cheese is to be aged, it is often brined so it will form a rind, and then stored in a cool cheese cave for several months to cure. Goat cheese softens when exposed to heat, although it does not melt in the same way many cow cheeses do. Firmer goat cheeses with rinds are sometimes baked in an oven to create a softer, more viscous texture.