Product Details

Swallet has a lactic centre marrying gentle, creme-fraiche zestiness with the more savoury, liquid and creamy breakdown beneath its wrinkled creamy-white rind.  It boasts quite a big flavour for such an unassuming looking cheese with rich, meaty lamb flavours meeting the fresher and more floral centre.  The rind can add a hazelnut nuttiness when young and when older as it begins to develop further moulds (often blue) it can take on a more earthy, straw or cellar-like flavours. 

Made by Martin Gott, Nicola Robinson and Anne Hastings at Holker Farm near Cartmel, Cumbria, Swallet is a lactic cheese, meaning that its acidification and coagulation happen very slowly, over a period of 24 hours.  These sorts of cheeses tend to remain firmer and fresher in the centre and it is the contrasting flavours and textures that form its appeal.  Like its sister cheese St James, Swallet is also made using the milk from Martin and Nicola's flock of Lacaune sheep which gives an extra dimension of flavour due to the natural ability of this breed to produce particularly flavoursome milk and the gentle and non intensive way they are fed, milked and looked after.

Additional information

• Region: Cumbria
• Milk: Raw Sheeps
• Rennet: Traditional

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