Tymsboro is made at Sleight Farm just south of Bath where Mary Holbrook and her herd of goats have long been pioneering the artisan craft of British cheese making.

This charcoal coated pyramid unpasteurised goat’s cheese is reminiscent of the classic French goat’s cheese Valençay. The cheese is compressed for a few days, before being turned out of the moulds to be coated in ash and matured for four weeks. At this stage it tastes like a lemony savoury ice cream, but when left to mature for an additional two to three months it takes on more of a crumb and has a waft of nuttiness.

Do have a taster when you are next passing the deli!