Sheep Rustler
£9.75
200GM400GM800GM1KG

Hailing from Somerset's dairying heartland, this cheese is a homage to the richness of sheep's milk, championing a unique balance of flavours that set it apart.

A single glance at Sheep Rustler reveals a cheese that's rich and inviting. The golden, slightly undulating rind houses an ivory-hued interior peppered with the occasional small eye, hinting at a matured wisdom.

Upon the first taste, you encounter a texture that is firm yet yielding, whispering tales of careful ageing. This cheese doesn't merely sit on the tongue - it dances, revealing layers of delicate sweetness underpinned by nutty tones and a mild, fruity tang. The flavour deepens as it lingers, unfolding into a finish that's subtly earthy, reflecting the lush pastures from which it hails.

The journey that Sheep Rustler offers is one of complexity and harmony, a symphony of tastes that never overwhelm but gently coax the palate to explore further. This cheese is more than a dish, it's a narrative, telling a story of tradition, expertise, and the singular beauty of sheep's milk transformed into culinary gold.

  • Matured on site at Rennet & Rind by Perry

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  • Insulated boxes and ice packs to ensure chilled delivery 

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  • MILK
  • MATURING
  • LOCATION
  • CHEESEMAKER
  • REVIEWS
  • NUTRITION

HERD

Friesland Sheep

The origin of the Friesian sheep breeds is the region of Friesland extending along the North Sea coast westward from the Weser River in the northeast of Germany along the north coast of the Netherlands and south to the Schelde (Scheldt) River at the border of the Netherlands and Belgium

MILK

Unpasteurised (Themised)

Raw milk or unpasteurised milk is milk that has not been pasteurised, a process of heating liquid foods to kill pathogens for safe consumption and extending the shelf life.

RENNET

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


"An occasional wash of the cheese to promote good rind health and ensuring the cheese doesn't dry out, which may lead to cracking. Monthly Turning, moisture content dependent"


Perry James Wakeman - R & R Affineur 

PYLLE, SOMERSET, BRITISH ISLES

Pylle is a village and civil parish 4 miles south west of Shepton Mallet, and 7 miles from Wells, in the Mendip district of Somerset, England. It has a population of 160. The parish includes the hamlet of Street on the Fosse. The village is very close to the site of the Glastonbury Festiva

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Whitelake Cheeses

"White Lake’s home is set at Bagborough Farm – just off the Glastonbury festival site, in Pylle Somerset. The milk we use to create our wonderful goat cheeses is provided by Roger’s own beloved herd – a mix of Toggenburg, British Alpine and Saanen goats. Roger and the team take great care to ensure our four-legged suppliers are as happy as can be – they are fed a specially adapted diet ideal for cheesemaking. A local Guernsey herd provide our cows’ milk and our sheeps’ milk comes from a flock also located just down the road. The result is minimal food miles, support for our Somerset neighbours, and truly exceptional cheese!"



Sheeps' Milk, Salt, Vegetarian Rennet, Starter culture.


Energy1640kj/395kcal
Fat30.5g
of which saturates20.2g
Carbohydrates2.9g
of which sugars2.9g
Protein27.2g
Salt1.09g

Disclaimer
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 hello@rennetandrind.co.uk


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THINGS THAT GO WELL WITH YOUR RUSTLER

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