Neal's Yard Creamery

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Dorstone is made with a traditional recipe that involves setting the curd very slowly overnight then gently ladling them by hand to drain them before packing them into molds. This gives Dorstone its sublime texture and gentle acidity. After draining for 24 hours, the cheese is rolled in edible vegetal ash – a traditional French technique that contributes toward its texture and flavor. The wrinkles are formed thanks to a yeast called geotrichum, which is naturally present in goat's milk and contributes toward the cheese's distinctive texture and bright, herbaceous taste.