Annette Lee moved her dairy from Devon to Dorset, where Woolsery Cheese is now based in the tiny hamlet of Up Sydling*. Although she also makes soft cheeses, cows' cheeses and a version of 'feta', her best-known cheese is this four-month matured delight made from pasterised goat's milk. She describes it as having "a firm smooth texture with a rich full flavour, without that strong goaty taste and is therefore ideal for those who are converting over to a goat cheese for health reasons".
Any cheese that has won the Cheese Lover's Trophy at the Britsh Cheese Festival has to be worth your consideration! While you're here, see take a look at Smoked Woolsery, and Annette's Parmsesan alternative, Capriano.
Other firm goats' cheeses include Ticklemore (actually a bit softer) and the three offerings from Norsworthy.
Vegetarian / Pasteurised
*What is it about Dorset place names? After all, the same county has Hazelbury Plucknett, Piddletrenthide and - my favourite - Ryme Intrinsica!
