HERD
British Toggenburg. Anglo Nubian Goats
Purebred Anglo Nubian goats, with a few splashes of British Toggenburg. Anglo Nubians are known as ‘the Jersey cow of the goat world’ due to the high fat content of their milk, which makes it particularly creamy and prized by cheesemakers.
MILK
Unpasteurised
Raw milk or unpasteurised milk is milk that has not been pasteurised, a process of heating liquid foods to kill pathogens for safe consumption and extending the shelf life.
RENNET
Suitable for vegetarians
Vegetarian rennets are either vegetable-based (made from plants such as figs, nettles and thistles), microbial (produced using moulds and fungi sources) or made using genetically modified rennet.
NORTH CERNEY, CIRENCESTER
North Cerney is a village and civil parish in the English county of Gloucestershire, and lies within the Cotswolds, a range of hills designated an Area of Outstanding Natural Beauty. The village is 4 miles north of Cirencester within the Churn valley. It was recorded as Cernei in the Domesday Book
Avril Pratt or Janet Angus
Cerney Cheese was started and continues to be run by Lady Isabel Angus. She developed a love of French cheeses whilst living and holidaying in France. Her particular favourite was the Valencay type, which she set about producing. The first step was to persuade a local French farmer’s wife to impart the basic rudiments of cheese-making- not easy with limited lamguage and cheese-making skills.
Armed with the basics, Isabel started her long and occasionally fraught experimental phase, aided by her two trusty goats Bonnie and Bella. Production and the herd of goats soon grew. The intention was never to sell to the public – just to make use of land and enjoy the feeling of self-sufficiency.
However, after moving to North Cerney in 1983, a local villager persuaded Isabel to let him sell twelve cheeses. They flew off the shelves. Cerney Cheese and the Pyramid was born. The butler’s pantry at Cerney House was the initial production site but as the business grew premises moved to Chapel Farm in the village. This is where the cheeses are still made today by the wonderfully industrious Avril Pratt. We however remain true to the original hand-made recipe and process.
Goats’ Milk, Salt, Vegetarian Rennet, Starter culture, Oak Ash mix.
| Energy | 1292kj/312kcal |
| Fat | 26.1g |
| of which saturates | g |
| Carbohydrates | 4.0g |
| of which sugars | 1.9g |
| Protein | 15.0g |
| Salt | 0.5g |
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