Originally made in Ribblesdale in the North Yorkshire Dales by Iain Hill, but now made in Wensleydale by Iain’s niece Iona Hill. Iona uses goats milk from Lancashire to make the award-winning range of goats cheese as there are no longer any sizable goat herds in N Yorkshire. Ribblesdale blue goat is crumbly, tangy with just enough blue to add depth of flavour and a sweet aftertaste. Made with pasteurised milk and vegetarian rennet.
