Innes Goat Cheese is located on the historic Highfields Farm Dairy in Staffordshire, England. Since 1987, the Dairy has been owned and operated by Stella Bennett and her son Joe.
All the cheeses produced by Stella and Joe are handmade from raw goat’s milk sourced from their 220 milking does that are a cross of Saanen and Toggenburg breeds. The goats are fed hay that is grown on the farm without the use of chemical fertilizers or pesticides. As soon as the goats are milked, the milk is transferred directly over to the cheese room for cheesemaking.
Chilcote is a brick-shaped cheese inspired by French cheese-making techniques. The maturation process of 3 to 4 weeks takes place in aging rooms that are monitored constantly to ensure that the cheese develops its wrinkled geotricum rind.
Contained immediately beneath the outer, thin rind is a layer of soft, unctuous paste that ends abruptly where it meets the true interior paste.
The interior has a dense, fudgy consistency with a velvety texture on the tongue. Flavors are grassy and savory flavors with a nice amount of tang.
Like most goat’s milk cheeses, Chilcote pairs very well with bright citrusy wines like Sauvignon Blanc from New Zealand. However, for those who prefer a beverage other than wine, this cheese also pairs nicely with green tea. With it’s citrus tang and dense consistency, Chilcote is wonderful in green salads, and for those who love to grill, this cheese it grills up nicely and can be served as a great contrast to grilled vegetables.