Named after the locality in which the milk is sourced, Cawdor Log is another lactic style cheese inoculated with geotrichum and white moulds and is based on the famed Loire Valley style goat cheeses. Once the curds have reached the right acidity, the curd is drained for a longer period of time to produce a firmer curd that has been lightly salted and rolled into a log shaped cheese. It can be eaten fresh or aged further to ripen to your liking. It has a very delicate mouthfeel, and as it ages takes on more of a soft, white mould cheese flavour profile with a bit of pungency while remaining delicate. As this cheese is made with the cream kept in the milk, it is very rich and can appear mottled as it ripens. Packaging: 200g log, wrapped in perforated cheese paper Texture: Soft, fudgy, and buttery with a slight rind Flavour: Lactic, slight saltiness, cheesiness as the cheese matures Serving suggestions: Crusty baguette, picnic blanket, cheese knife, and a crisp Sancerre
