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.
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