Wellesley is an unpasteurized goat's milk cheese made by Caroline and Will Atkinson outside Stawley near Wellington, Somerset. It is named after the Duke of Wellington. Once the cheese has been salted, it is matured for up to six months. But they are turned regularly during this period to develop a complex, delicious, hard cheese.
Wellesley is light cream to white in colour with a slightly crumbly yet firm texture. Flavours are nutty, sweet with aromas of grass and straw contrasted by a mild acidity.

Wellesley

Hill Farm Dairy

Stawley is an unpasteurized goat's milk cheese made by Caroline and Will Atkinson outside Stawley near Wellington, Somerset. It is named after the village where the farm is located in. The cheese is matured for four to six weeks but can be eaten from ten days old. Stawley is a dense, smooth cheese with a runny breakdown just below the loose, wrinkled yellow geotrichum rind. Flavours are floral, honey and lactic with hints of caramel and nutty, mushroomy flavour on the rind.

Stawley

Sadly no longer goat farmers and cheese makers in Somerset; keeping the picture though.

Hill Farm Dairy

Wellesley

Stawley

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