Little Hoyle

The Little Hoyle is made from the milk from our 100% grass-fed cows. 

These are our long aged winter Little Hoyles which are firmer than their autumn counterparts. These cheeses also have a stronger and deeper taste with a zesty tanginess. 

It’s fermented for 24 hours which means that, although it’s a young cheese, it has a lot of flavour. 

Our cheesemaking process is slow and low input, relying on a strong fermentation of our milk to achieve the best flavours.

As our milk is 100% grass-fed, we respect this in our cheese-making and handle the curd with great care, gently hand-ladling into moulds.

We want our cheese to be a real reflection of our terroir; the land, the weather, the animals, what flora the animals are eating at that specific point in time.

Approximately 100-140g. Any mould spots growing on the cheese are a result of the natural ageing process, and safe to eat (within the use by date). Depending on the time of year the Little Hoyle may be uniformly off-white in colour, or covered in a thin rind of blue mould. Due to the 100% grass-fed nature of our milk, the cheese can vary from batch to batch in appearance, taste and texture; you may never get the same cheese twice!