Bosworth, also known as Bosworth Leaf or Bosworth Ash Log, is an unpasteurised, vegetarian, semi-soft cheese made from goat's milk. A mold ripened cheese; it has a white, crumbly center that softens towards the gray mold. This mature cheese has a mild, salty-sweet and goaty flavour. The taste is reminiscent of vanilla and butterscotch, with a subtle but distinct, almost almond like finish. As no animal rennet is used, Bosworth is suitable for vegetarians.
Bosworth Leaf is sold wrapped in a chestnut leaf whilst Bosworth Ash Log is rolled in salted ash underneath a layer of white rind. Slices of cheese cut off the Ash Log display an uneven, gray circumference with a garnish of rosemary sprig. Bosworth is aged for three weeks and has a fat content of 45 per cent. It should be consumed within 21 days.

Bosworth

Highfields Farm Dairy

Innes Brick is an artisanal unpasteurized goat's milk cheese handcrafted by Stella Bennett and her son Joe at their Highfields Farm Dairy, using time-honoured traditional craft methods.Made using traditional animal rennet, Innes Brick is a pale yellow geotrichum-rinded cheese having quite smooth and dense texture with a little runny breakdown under the rind. Flavour-wise, the cheese is lactic with nutty undertones.

Innes Brick

Innes Button is an artisanal unpasteurised goat’s cheese handcrafted at Highfields Farm Dairy using time-honored traditional craft methods. Prepared by Stella Bennett and her son Joe on a small, independent farm, Innes Button has received many awards at the British Cheese Awards in 1994 and 2002. Hugh Lillingston, who formerly owned the dairy, is said to have introduced the cheese.
Made using vegetable rennet, Innes Button is a small, light textured, round cheese measuring around 4 cms in diameter. It imparts a fresh, lemony and tangy flavour to salads and grilled dishes. A larger version of the Innes Button weighing 100 gms is available as Innes Clifton. Innes Button is sold in its natural form or can be bought coated with Pink Pepper, Salted Ash and Rosemary toppings. Being a fresh cheese sold at just 5 days old, it has to be consumed within a week. The cheese pairs perfectly with Sancerre.

Innes Button

Innes Log is an artisanal unpasteurized goat's cheese handcrafted at Highfields Farm Dairy using time-honoured traditional craft methods. Prepared by Stella Bennett and her son Joe on a small, independent farm, Innes Button has received many awards at the British Cheese Awards in 1994 and 2002. Made using traditional animal rennet, Innes Log is a white Penicillium candidum-rinded cheese that is coated in ash when it is very young, giving it its characteristic grey colour. The use of salted ash beneath a layer of white rind creates an uneven, grey circumference when sliced. Flavour-wise, penicillium imparts a warmer and savoury flavour to the cheese balanced by the subtle and stimulating lactic tang of the yoghurty curds. The texture is usually quite dense and creamy with a more liquid breakdown under the rind.

Highfields Farm Dairy

Bosworth

Innes Brick

Innes Button

Innes Log

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