Rosedale Goats Cheese
Jonty and Suzie attended a goat cheese making course at the cheese workshop in 2017 in Sussex, near where they lived. to enable them to be able to use the milk from their girls and learn how to make basic goats cheese. In 2019 they moved to Abbey Fram Cottage in the North York Moors on the edge of the picturesque village of Rosedale Abbey.
They gained Full approval 23rd December 2023 for their two signature cheeses Bell End Blue and The Rosedale, which can currently be found to buy direct from us at a the farm or via the website Suzie and Jonty Regularly attend Goathland and Robin Hoods Bay Farmers Markets, Hunters of Helmsley, The Walled Garden Pantry Malton and Enjoyed at The Homestead Goathland, The Free Range Kitchen York, North South York, Pignut at the hare and Brancusi York.
The Rosedale
The Rosedale is our own recipe that is closely related to a crottin. It has a thin mould and very clean paste. The flavour is delicate and perhaps a finish of citrus when young and builds to fuller camembert flavours as the cheese nears its shelf life of six weeks. There is no or very Little “goat taint” that is normally present in mass produced pasteurised goats’ cheese. The low temperature make ensures that the natural lipase and good bacteria are retained which allows the full flavour of the milk to hit the palates.
Awards
Virtual Cheese awards 2024
Gold Soft Cheese made from the milk of your own herd
Gold New Cheese Maker 2024
Silver New cheese to the market 2024
Bronze Soft Chees made with Raw Milk
Entrymaster - Live Results 2005
Gold Goats cheese(soft)not hard pressed 2024
Gold New Cheese Maker 2025
Silver New SCA Cheesemaker2025
Silver Vegetarian Cheese Soft 2025
Bronze Raw Milk Soft 2025
Results | Global Cheese Awards
Bell End Blue
Bell End Blue, is totally our own recipe. The cheese is named after a local landmark in Rosedale, the area of Bell End, which it is reputed that it was so named as it was the last place that one could hear the church bells.
This cheese has a similar thin mould and a clean paste with mild blue veining that darkens as the cheese matures. The making of the cheese is again a low temperature raw milk process.
The first flavour is even more creamy than The Rosedale, followed by the mild blue flavours building. The cheese then continues to develop more complex flavours on the roof of the mouth. It keeps giving.
Awards
Gold Soft Goats Cheese made from your own herd
Great Yorkshire show 2025
Silver Blue Cheese made from Raw Milk
Gold New Cheesemaker
Global Cheese Awards
Silver Best blue veined cheese (UK) soft 2024
Bronze Goats Milk Cheese 2025
Bell Top
coming soon
Bell Top a Crottin style cheese made from our award winning Rosedale Goats Milk
Available Spring 2026
