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Brightwell Ash
Brightwell Ash Goats Cheese
Brightwell Ash Goats Cheese
Brightwell Ash Goats Cheese

Brightwell Ash

£9.95
140GM

Brightwell Ash is a small, soft, mould-ripened goat’s cheese with a distinctive ash-coated rind that gives it both visual appeal and depth of flavour. When young, its smooth, creamy paste carries fresh, bright flavours with hints of citrus and subtle hazelnut undertones. As it matures, the cheese develops a gentle breakdown just beneath the rind, while the flavours evolve into more intense, nutty, and earthy tones.

The delicate, wrinkled ash rind adds a lovely textural contrast, offering a slight tang and a whisper of minerality. This cheese beautifully captures the changing seasons, with flavours that reflect the goats' rich, summer diet.

Enjoy Brightwell Ash with fresh fruit or honey to enhance its natural sweetness, or let it stand alone to appreciate the intricate play of flavours.

Matured on site at Rennet & Rind by Perry

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

HERD

British Toggenburg. Anglo Nubian Goats

Sinodun Hill uses milk from 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. 

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’.

RENNET

Suitable for vegetarians

Vegetarian rennet, is used in the making of Sinodun Hill. These 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


"Chill. Chill. Chill. We want the cheese remaining crispt and devoid of any of those goaty flavour. Mousse like in texture, lovely a crisp. We have other cheese like Sinodun Hill, Shilling etc that drift into that slighly more atyicpal goat flavour "


Perry James Wakeman - R&R Affineur

Pencrug, Carmarthenshire, Wales

Sn January 2025, cheesemaking at Sinodun Hill moved from the Earth Trust in Oxfordshire to Pencrug, a larger farm in Carmarthenshire, Wales. This region is known for its rolling hills, green pasture, and a long history of family farming. Carmarthenshire’s mild climate and clean air make it ideal for grazing goats, giving the milk a distinct character that carries through into the cheese. Pencrug also has a personal link for Rachel, as her parents lived and worked there in the 1970s, and it is where her brother Thomas was born.

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Norton and Rachel Yarrow 

Fraser Norton and Rachel Yarrow first turned their hands to cheesemaking in August 2014. Their journey began with a spark of inspiration while on holiday in Sicily, where they stumbled across an article about a small goats’ cheese maker. At the time, Rachel was working as an English teacher and Fraser in project management. Both were ready for a new challenge, something more rooted in craft and the land, and the idea of making cheese slowly began to take hold.


In 2015, the opportunity came when they joined the Earth Trust Farm in Oxfordshire. Through its Farm Step programme, the charity offered tenancies to new agricultural businesses, providing them with the chance to start farming without the heavy barrier of land prices. It was here, in the heart of South Oxfordshire, that Norton and Yarrow began to shape their vision: to make exceptional goat’s cheese while building a farm that placed animal welfare and sustainability at its core.


Farming was not entirely new to them. Fraser’s grandparents had run a 200-acre farm in Nottinghamshire, while Rachel’s parents had farmed in South Wales during the 1970s. Cheesemaking and goat dairying gave them the chance to revive those connections while creating something distinctly their own. They soon gained recognition for the quality of their cheese. By 2016 they were selling at a small Oxford market, and within a year their cheeses were being served on leading counters across the country.


Nearly ten years later, in January 2025, Fraser and Rachel moved their goats and cheesemaking to a new chapter: Pencrug, a larger farm in Carmarthenshire, Wales. The move was a homecoming of sorts, bringing them back to the very land Rachel’s family had farmed decades before. Pencrug gives them the space not only to grow but also to innovate, with plans for new cheeses and a deeper focus on sustainable farming practices.


For Fraser and Rachel, cheesemaking has always been about more than milk and curds. It is about reviving traditions, caring for their animals, working with the land, and crafting something that connects people to the place it comes from. Their story continues to unfold at Pencrug, where the next chapter of Norton and Yarrow cheese is already taking shape.ntry. 




Goats milk, salt, vegetarian rennet, vegetable ash, starter and ripening

cultures


Description Per/ 100g

Energy (kcal) 275
Energy (kJ) 1138
Fat  23.3
Of which Saturates 14.26
Monounsaturates 6.83
Polyunsaturates 1.18
Carbohydrate 2.4
Of which Sugars 1.1
Fibre <0.5
Protein 13.8
Sodium 552mg

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

THINGS THAT WE SELL THAT COMPLIMENT BRIGHTWELL ASH

Baron Bigod
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The Duke
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Tunworth
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Driftwood
£10.50
Yarlington
£10.50
Sparkenhoe Red Leicester
£8.13

Frequently asked questions about Brightwell Ash

Where is Brightwell Ash cheese from?

Brightwell Ash is made by Norton & Yarrow Cheese in Shillingford Hill, Oxfordshire, UK. The cheese is crafted using milk from their own herd of Anglo-Nubian goats, which graze on local Oxfordshire pastures.

What cheese has an ash rind?

Brightwell Ash is a notable example of a cheese with an ash rind. It is coated in vegetable ash, which helps neutralise acidity and encourages the growth of the wrinkly rind, contributing to the cheese’s complex flavour. Other examples of ash-ripened cheeses include Driftwood from Whitelake and Selles-sur-Cher from France.

What does ash cheese taste like?

Cheeses like Brightwell Ash that are ripened with ash tend to have bright, fresh flavours with subtle earthy notes. As it matures, the cheese develops a creamy texture with hints of hazelnut and citrus, and the ash rind contributes an earthy, slightly tangy undertone.

Why do they put ash on cheese?

Ash is traditionally used on cheese to help neutralise surface acidity, creating an ideal environment for the rind to develop. In cheeses like Brightwell Ash, it also adds an extra layer of flavour and aesthetic appeal, giving the cheese its distinctive look and a unique earthy character.

Is the ash in goat cheese healthy?

The vegetable ash used in cheeses like Brightwell Ash is natural and food-grade, posing no health risks. It is used mainly to assist the ripening process and add flavour, and it can be consumed along with the rind. Always check product packaging for specific dietary information.

Is it OK to eat goat cheese every day?

Goat cheese, such as Brightwell Ash, is a good source of protein, calcium, and healthy fats. While it can be part of a balanced diet, it's important to consume cheese in moderation due to its high fat and sodium content. Consult a healthcare professional for advice on how much cheese to include in your daily diet.

What does the ash do in Brightwell Ash cheese?

In Brightwell Ash, the vegetable ash helps to neutralise the cheese's acidity, allowing the delicate rind to form. The ash also imparts a slight earthy flavour and contributes to the overall aesthetic of the cheese, with its wrinkly, blue-grey appearance. To be fair, it tastes of fairly little.

How should I store Brightwell Ash cheese?

Store Brightwell Ash in the refrigerator, ideally wrapped in wax paper or its original packaging. Keep it below 8°C (ideally below 5°C) for optimal freshness. Always check the packaging for specific storage instructions.

How long does Brightwell Ash cheese last?

Once opened or cut, it's best to consume within 7 days to enjoy its fresh, complex flavours. Always check the packaging for the use-by date.

What is the texture of Brightwell Ash cheese?

Brightwell Ash has a smooth, creamy texture with a bright white paste. As the cheese matures, it develops a subtle breakdown just beneath the rind, contributing to its luxurious, fudgy consistency.

 Is Brightwell Ash cheese suitable for vegetarians?

Yes, Brightwell Ash is made using vegetarian rennet, making it suitable for vegetarians. Always check the packaging for allergen and dietary information.

What are the key ingredients in Brightwell Ash cheese?

The key ingredients include pasteurised goat’s milk, salt, vegetarian rennet, starter and ripening cultures, and a fine layer of vegetable ash. Always check the packaging for allergen details.

What are the best pairings for Brightwell Ash cheese?

Brightwell Ash pairs wonderfully with fresh fruits like figs or apples and complements a drizzle of honey. It also pairs well with crackers or artisanal bread, and for drinks, try it with a crisp white wine or light rosé.

What makes Brightwell Ash cheese unique?

Brightwell Ash is distinguished by its ash-coated rind and its evolution in flavour and texture as it matures. The cheese starts with fresh citrus and hazelnut notes, becoming nuttier and earthier over time. Its smooth, creamy paste and visual appeal make it a standout addition to any cheeseboard.

What is the nutritional information for Brightwell Ash cheese?

Per 100g, Brightwell Ash contains:

Energy: 275 Kcal
Fat: 23.3g (of which saturates: 14.26g)
Carbohydrates: 2.4g (of which sugars: 1.1g)
Protein: 13.8g
Salt: 0.552g

Who makes Brightwell Ash cheese?

Brightwell Ash is made by Norton & Yarrow Cheese, a small artisanal cheesemaker based in Shillingford Hill, Oxfordshire. Founded by Ailsa Yarrow and Paul Norton, the dairy is renowned for producing high-quality, handmade goat’s cheeses using milk from their own herd of Anglo-Nubian goats. The goats are raised on rich, local pastures, contributing to the unique flavour of the cheese. Norton & Yarrow are passionate about sustainable farming and traditional cheesemaking, which are reflected in the character and quality of Brightwell Ash.