Ragstone is a pasteurised goat’s cheese made in Herefordshire by Charlie Westhead and is made with a twist on the traditional French Sainte Maure, by adding in a white mould. The curd is set overnight before being hand-ladled into log-shaped moulds. After two to three weeks, the cheese has developed its coat, a densely fudgey texture and lemony flavour.

Recently, Charlie has adapted the recipe (and his use of ‘starter’ bacteria) to produce a smoother, creamier cheese, that is less acidic and more complex.

Sold individually – 200g


Made with pasteurised goat’s milk. Not suitable for vegetarians.

Out of stock