More About Golden Cheese


Ali ladling the curd into the moulds for Golden Cross




Matt taking the Golden Cross out of moulds

Golden Cross is made on alternate days on the farm from the milk of our own herd of 220 milking goats. Depending on the time of year it takes 80-100 litres of milk to make 40 Golden Cross.

Cheese starter, vegetarian rennet and penicillium candidum are added to the milk which is then left in a warm room for 24 hours to form a curd. The curd is then ladled by hand into the moulds, drained for 24 hours and turned. The next morning the cheeses are unmoulded and placed on mats on racks in a drying room for 24 hours. Each log is then hand salted before being dried for a further 1 -2 days.

Before maturing the cheese is lightly charcoaled by hand (with a sifter like icing sugar on a cake).The charcoal provides a nice contrast to the whiteness of the goat’s cheese and alters the acidity of the surface of the cheese which aids maturation and the growth of penicillium mould.


The body of the cheese becomes denser, creamier and fuller flavoured as it matures. Gentle rubbing of the surface during maturation prevents the mould becoming too fluffy.

We were taught how to make this St Maure style of cheese by a Frenchman but have learnt a lot (largely by trial and error) over the last 25 years of its production.

All the goats graze outside during the summer and are fed hay all year round. The goats are split into 3 kidding groups to try to provide year round milk, but some seasonality is inevitable when using only our own milk.

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More About Flower Marie



Box of Wrapped Flower Marie ready for sale

Flower Marie was developed by the late James Aldridge, artisan cheese maker and wholesaler. James gave us the recipe and showed us how to make the cheese in the early nineties.

Flower Marie is a soft mould ripened cheese made from unpasteurised sheep milk from Boydells Dairy Sheep in Braintree, Essex and Top Paddock Dairy near Horsham in West Sussex. We make three 190 litre batches of cheese each week in individual and cutting sizes.


The milk takes 14-16 hours to form a curd so it is started the previous evening to fit the making into the next working day. The milk is warmed and cheese starter, vegetarian rennet and penicilium culture are added before being transferred into buckets and placed in a warm room overnight to form a curd. Once the curd has developed the correct acidity it is hand ladled into the square moulds and left to drain. After a few hours the cheeses are turned and this process is repeated until the cheese is turned out of moulds and onto mats the following morning. The cheeses drain for a few more hours before being placed in a brine solution for a short while. After further draining they are moved into the drying room for at least 2 days until firm enough to go into the maturing room where conditions are right for the cheese to grow its white mould rind. The cheeses are wrapped at about 12 days old and stored below 5°C ready for distribution.

The cheese can be eaten at this stage but the body will be quite firm and the flavour fresh and acidic. As the cheese matures slowly under refrigeration the body of the cheese will soften from the outside to the centre, the flavour will develop and the acidity will decrease.

SALSA Specialist Cheese Makers Association

Golden Cross Cheese Co Ltd - Registered Office: 19c, Commercial Road, Eastbourne, East Sussex BN21 3XE
Registered in England No. 04604118 - VAT Reg. No.412 4232 05