This lactic sheep cheese, from the milk of Llyn cross sheep, has an initial impression that Pyghtle is delightfully pastoral, evoking the simplicity and purity of yoghurt and fresh, creamy milk. Most enchanting, perhaps, is the evocation of warmed milk and meadows. A nostalgic nod to the cheese’s origins.

Its texture is both smooth and weighty, a satisfying contradiction. As the cheese lingers on the tongue, it unveils mellow undertones of citrus, which gently transition into a subtle nuttiness. With further maturation, the cheese develops a very slight spice and smoke, enhancing the depth of its flavour profile. 

Drinks Pairings: This versatile cheese pairs beautifully with a crisp white wine such as Sauvignon Blanc or a light, fruity red like Beaujolais. 

  • Matured on site at Rennet & Rind by Perry

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  • MILK


Llyn Cross Friesian 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


Unpasteurised( Thermised)

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.

Thermised milk is raw milk that has been heated for at least 15 seconds at a temperature between 57 degrees C and 68 degrees C.


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.

Stowmarket, Suffolk, British isles

Historic and bustling market town. Stowmarket is a market town in Suffolk, England, on the busy A14 trunk road between Bury St Edmunds to the west and Ipswich to the southeast. The town is on the main railway line between London and Norwich, and lies on the River Gipping, which is joined by its tributary, the River Rat, to the south of the town.

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Emily Tydeman - Broughton Hall Dairy

Emily Tydeman’s journey into cheesemaking began unexpectedly in 2020, during the pandemic. Initially experimenting at home, she quickly developed a love for the craft. Her passion led her to seek experience at Suffolk Farmhouse Cheese, where she became head cheesemaker. After honing her skills through various courses and mentorship from established cheesemakers, Emily and her husband Sam converted a farm building into Broughton Hall Dairy. There, Emily crafts the lactic, soft cheese Pyghtle with dedication, balancing her work with family life. Pyghtle reflects her artisanal passion and the rich agricultural heritage of Suffolk.

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

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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