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Sinodun Hill

Sinodun Hill

£10.95
200GM

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.

Matches Cavit Bottega Vinai Pinot Grigio – both fresh, citrusy, clean.

Available Online, In Our Stamford Store and via Rennet & Rind Wholesale

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

Unpasteurised

Sinodun Hill gaots cheese is made from raw milk.
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 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


"We give most batches of Sinodun Hill 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

Pencrug, Carmarthenshire, Wales

In 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.




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


Energy1501kj/362kcal
Fat30.2g
of which saturates16.9g
Carbohydrates4.8g
of which sugars1.6g
Protein18.2g
Salt1.6g

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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Customer Reviews

Frequently asked questions about Sinodun Hill

What is Sinodun Hill cheese?

Sinodun Hill is a ripened goat’s cheese shaped into a small pyramid. Inspired by classic French lactic-set styles, it’s made using slow fermentation, hand-ladled curds, and natural rind development. Its flavour is gentle yet complex, with notes of citrus and almond, and a mousse-like texture that melts on the tongue.

Who makes it and where does it come from?

Sinodun Hill is made by Fraser Norton and Rachel Yarrow, cheesemakers who began their journey in Oxfordshire before relocating to a 120-acre farm in Carmarthenshire, Wales. Their herd of goats now graze the lush Welsh pastures, producing milk used exclusively for their own cheese.

How is Sinodun Hill made?

The cheese is made using slow lactic fermentation, allowing the curd to set gently overnight. It’s then hand-ladled into pyramid moulds, drained without pressing, and aged on racks for up to 21 days. During this time, a natural rind develops—wrinkled and slightly mottled—which adds depth and character to the finished cheese.

What does it taste like?

Expect bright, yoghurty citrus flavours balanced by mellow nuttiness and subtle red-fruit notes from the rind. The texture is light and airy, almost mousse-like, with a clean finish that doesn’t overpower. As it matures, the flavour deepens without becoming too strong.

What milk and rennet are used?

Sinodun Hill is made from unpasteurised milk from Anglo Nubian and British Toggenburg goats. Anglo Nubians are known for their high-butterfat milk, which brings a rich, creamy character to the cheese. It’s set with vegetarian rennet, making it suitable for vegetarians.

Is it suitable for vegetarians?

Yes, Sinodun Hill is made with vegetarian rennet. It’s a suitable choice for vegetarians, though as with all raw-milk cheeses, people who are pregnant should follow current advice.

Why is it called Sinodun Hill?

The cheese is named after the Sinodun Hills—also known as the Wittenham Clumps—just across the Thames from the farm where the goats originally grazed. The name is a tribute to its roots and the landscape that shaped its early story.

How should I serve Sinodun Hill?

ring it out of the fridge an hour before serving to let the texture soften and the flavours open up. Slice along the pyramid so each piece includes both rind and paste. It pairs beautifully with sliced pears, dried figs, or a touch of honey, and works well with fresh, mineral white wines.

What awards has Sinodun Hill won?

Sinodun Hill has won multiple awards, including Super Gold and Best British Cheese at the World Cheese Awards. It’s also received high praise from industry judges and cheesemongers for its balance, texture, and craftsmanship.

What makes Sinodun Hill stand out from other goat cheeses?

Its pyramid shape, mousse-like texture, and naturally wrinkled rind give it immediate visual appeal—but it’s the flavour that makes it memorable. Fresh and delicate when young, deeper and more savoury as it matures, Sinodun Hill reflects its careful craft, excellent milk, and a cheesemaking style that’s both precise and expressive.