Farley is our latest development at Village Maid. We wanted to take the Spenwood recipe and apply it to a milk that we had never used before…goat’s milk! The goal was also to create a product that would sit somewhere between the age profiles of our current cheeses. Our soft cheeses are around 8 weeks old (at their peak) and our hard cheeses are around 9 months old. We had enjoyed tasting some younger profile hard goat’s cheeses for their lactic freshness so we decided to aim for 4 months maturity with Farley.

The result is a fresh and lactic hard cheese with a lovely crumbly dryness. Those that are familiar with Spenwood will notice the similarities, however subtle “goaty” undertones are there making this unique in our range and a really enjoyable cheese to serve alongside our other cheeses.

Farley is a hard-pressed cheese made with pasteurised goat’s milk from Oxfordshire. The cheese is made using a vegetarian rennet and has a faint greyish white natural rind. The texture is crumbly yet the mouthfeel is smooth and creamy.

Try Farley on sourdough bread with fig paste or crumble over a rocket salad with slices of fig and balsamic glaze. Serve with a chilled sparkling wine such as a Pét-Nat.

Vegetarian. Pasteurised.

Weights will vary due to the cheeses being handmade.

Additional information

Weight N/A

250g, 500g, 1kg, 2kg wheel