Connage Gouda
Tucked away in the Scottish Highlands, far removed from Holland's flat landscapes, Connage's Gouda emerges as something extraordinary with its creamy, yet crystaline textured essence. While it starts its journey as a young and sweet offering, this cheese gracefully ages into a robust, flavourful maturity over an 8-month period. This tale begins with cows blissfully grazing on clover-rich fields. Time and patience later reveal nutty undertones and inviting crystals. Yet, in a world of Goudas known for their sweet, nutty, and caramel nuances, this one offers a final, unexpected act—a vivid flourish of grassy pastures and fresh milk. This surprising note of terroir adds an entirely new dimension, transforming the familiar Gouda experience into something truly exceptional.
  • Matured on site at Rennet & Rind by Perry

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  • MILK


Holstein Friesian, Jersey Crosses and Norwegian Reds

Holstein Friesians are a breed of dairy cattle originating from the Dutch provinces of North Holland and Friesland, and Schleswig-Holstein in Northern German



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’.


Suitable for vegetarians

Vegetarian rennets are either vegetable-based (made from plants such as figs, nettles and thistles), microbial (produced using moulds and fungi sources) or made using genetically modified rennet.

A Word on Rennet & Rind Maturing

"We carefully mirrored conditions, the cheese is allowed to mature naturally, ensuring its full potential is reached. Any mold growth on the rind is meticulously removed, as it doesn't contribute to the desired flavour profile. Consistent ironing of the cheese is key; the aim isn't to let sweetness dominate. Rather, we seek to capture a delicate balance that includes nuances of organic milk and the unique terroir where it originates"

Perry James Wakeman- R&R Affineur

Ardersier, Scotland

Ardersier, Scotland, is a quaint village that exudes an old-world charm, nestled along the southern shore of the Moray Firth. With its picturesque harbor and historic stone cottages, the village seems to have been plucked straight out of a storybook. The air is tinged with the scent of salt and wildflowers, while the distant sound of seagulls punctuates the tranquil atmosphere. A walk along its narrow lanes reveals well-tended gardens and artisan shops, each adding a unique brushstroke to Ardersier's pastoral canvas. It's a place where time seems to slow down, inviting visitors to savor the simple joys of life.

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The Clarke Family

Connage Highland Dairy is a family-owned, fully organic cheese-making business located in the Scottish Highlands. The farm was originally started by Hamish Clark and has remained in the family ever since. Today, it is managed by brothers Callum and Cameron and their wives Jill and Eileen. While Callum and Jill oversee the cheese production, Cameron and Eileen handle the majority of the farm work, including managing their organic dairy herd of 150 cows. Since 2006, they have been using traditional techniques to produce a range of organic, handcrafted vegetarian cheeses. With a strong commitment to quality and traceability, Connage Highland Dairy offers a multi-award-winning cheese that reflects the highest standards of animal welfare and craftsmanship

Pasteurised Cow’s milk, Salt, Rennet, Cultures 

of which saturates23.00g
of which sugars<0.5g


Allergens, Ingredients and Nutritional Information Disclaimer

These details have been carefully prepared and are provided for information only. Whilst every effort, care and attention to detail has been taken to provide accurate details, we strongly recommend that you refer to the product label and packaging prior to consumption. Rennet & Rind is unable to accept liability for any errors and omissions or information that may be incorrect. If you require further information, please contact us on 01480 831 112 or email




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