Fresh from the field

Landscape (UK) - - In The Kitchen -

After re­search­ing the health ben­e­fits of goats’ milk, Sam Steggles set up a cheese­mak­ing busi­ness with his wife, Caro­line. Their herd of goats graze in the fields sur­round­ing their farm in Hon­ing­ham, near Nor­wich, and the milk is used to pro­duce this creamy Norfolk Mardler cheese. The name comes from a Norfolk di­alect term, mean­ing to gos­sip or chat. Made us­ing veg­e­tar­ian ren­net, and weigh­ing ap­prox­i­mately 1.2kg, each waxed Mardler is ma­tured for eight weeks. It is then sold whole or sliced into smaller por­tions, from 150g to a 600g half cheese. Norfolk Mardler goats’ cheese por­tion from £3.75, www.field­ing­cot­

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