Wobbly Bottom

Wobbly Bottom
Wobbly Bottom
£7.25
250GM

Alan and Angela describe their 'Wobbly Bottom' Goats cheese as a true labour of love! Handmade everyday using only fresh milk from their own carefully managed Goat herd, to produce an outstanding artisan cheese which is one of the purest freshest Goats' cheeses you will ever taste.

  • Matured on site at Rennet & Rind by Perry

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  • MILK
  • LOCATION
  • CHEESEMAKER

HERD

Goat

Saanen, British Saanen, Toggenburg, British Toggenburg, British Alpine, Anglo-Nubian and Golden Guernsey

MILK

Pasteurised

The process of pasteurisation involves heating milk to 71.7°C for at least 15 seconds (and no more than 25 seconds). Because of the nature of the heat treatment it sometimes referred to as the ‘High Temperature Short Time’ (HTST) process. Once the milk has been heated, it is then cooled very quickly to less than 3°C. The equipment which is used to heat and cool the milk is called a ‘heat exchanger’.

A Word on Rennet & Rind Maturing

"Sparkenhoe Red Leicester is the truest form of it kin, and also has some of qualities a famous french cheese called Mimolette. These cheeses have gnarly rinds which are devoured by cheese mite (completely safe!) and create heaps of character (look it up!). I love that you can almost visually see the history by inspecting the rind. So we do very little brushing allowing that rind to breakdown. Get it proper gnarly. We go for about an 18 month profile for impact!"


Perry James Wakeman - Cheese Guy & Maturer

hitchin, hertfordshire, british isles 

Wobbly Bottom Farm, located just outside the historic market town of Hitchin, has carved itself a reputation for high-quality artisan cheeses, produced by a small but perfectly formed dairy herd.

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Alan & Angela

Alan and Angela are the beating heart of Wobbly Bottom, having embarked on their cheese-making odyssey at the farm more than a decade ago. Their hands-on approach to the rearing, feeding and milking of the herd, combined with passion and skill in the dairy, make the farm and its products a force to be reckoned with.

Other members of the core team at the farm are Neil who is responsible for marketing, logistics and business development; Gary the handyman who keeps the farm equipment running smoothly and David who is learning the art of cheese-making.

An enthusiastic network of traders also keep the Wobbly Bottom brand at the forefront of local farmers’ markets and food festivals.

THINGS THAT WE SELL THAT COMPLEMENT WOBBLY BOTTOM


Sinodun Hill
£9.00
Pavé Cobble
£7.90
Driftwood
£8.50
Rachel
£9.00
Berkswell
£9.95
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