Sinodun Hill

Made by Fraser Norton & Rachel Yarrow, Sinodun Hill is a ripened goats' cheese pyramid, similar in style to a Pouligny and other French goats' cheeses. Sinodun is made using the traditional method of slow lactic coagulation and is then matured for up to 21 days to develop the flavour and texture. The result is a more flavoursome cheese with mellow citrus notes, light nutty edge, and a smooth mousse-like texture.

The rind seasonally develops some blue and grey moulds as it ages, which adds to the flavour and character of the cheese. The Sinodun Hills is the ‘proper’ name for the Wittenham Clumps, standing just above the Earth Trust farm where the goats graze.

Sinodun Hill won Best New Cheese at the British Artisan Cheese Awards 2017 together with Gold Medals in 2017 and 2018 and a Gold at the World Cheese Awards 2018.

  • Matured on site at Rennet & Rind by Perry

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  • MILK


British Toggenburg. Anglo Nubian Goats

Purebred Anglo Nubian goats, with a few splashes of British Toggenburg. Anglo Nubians are known as 'the Jersey cow of the goat world' due to the high fat content of their milk, which makes it particularly creamy and prized by cheesemakers. 



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.


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 give most batches a little breakdown boost in the maturing rooms. Ensuring that they are turned carefully on each side to allow the geotrichum to do it's thing. "

Perry James Wakeman - R&R Affineur

Earth Trust Farm in South Oxfordshire

Earth Trust Centre, formerly known as Project Timescape, is Earth Trust's visitor and education centre near the Wittenham Clumps, Little Wittenham, Oxfordshire, England. The centre's aim is to educate and engage people in their local landscape and inspire them to take action to protect it

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Norton and Rachel Yarrow 

We decided that we wanted to become cheese makers in August 2014. This came after a chance reading of an article about a goats' cheese maker in an old copy of 'Woman and Home' magazine left behind in a villa we stayed in on holiday in Sicily. Rachel had been an English teacher for ten years, while Fraser had worked in project management for twenty years, but both of us were looking for a new challenge to inspire us.

We soon learnt about an initiative called Farm Step run by nearby environmental charity Earth Trust, where they offer tenancies on their land and barn space to agricultural business start-ups who are locked out by high land prices.

Both of us have farming in our family - Fraser's grandparents had a 200 acre farm in Nottinghamshire, and Rachel's parents farmed in South Wales in the 1970s, but cheese making and goat dairying are new family traditions. We are both passionate about high standards of animal welfare and sustainability in farming, as well as being part of reviving the British tradition of high quality artisan cheese making.

We sold our first ever cheese in March 2016 at a small market in South Oxford, but by the end of that year our cheeses were appearing on some of the best known cheese counters in the country. 

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

of which saturates16.9g
of which sugars1.6g

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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