Sinodun Hill — or Bryn Sinodun in Welsh — is made using a slow, traditional process designed to let the milk itself shine. The make takes place over four days, followed by up to 21 days of ripening to develop flavour, texture, and rind. Minimal cultures and vegetarian cardoon (thistle) rennet are used, allowing the natural character of the milk to lead. The cheese is named after Sinodun Hill, an ancient hill fort near the Oxfordshire farm where it was first created. Norton & Yarrow farm to exceptionally high welfare standards and use environmentally sustainable methods throughout.
Serve at cool room temperature with simple bread or oatcakes. Pairs beautifully with a crisp Sauvignon Blanc, dry Chenin Blanc, or a delicate English sparkling wine.
For accompaniments, try fresh berries, toasted almonds, or a light drizzle of honey to highlight the cheese’s natural sweetness and acidity.
Sinodun Hill is instantly recognisable for its creamy, mousse-like texture, light yet indulgent on the palate. When young, flavours are fresh and bright with citrus lift.
As the cheese matures, the profile deepens to reveal almond and red fruit notes, adding warmth and complexity.
The pyramid-shaped cheese is finished with a striking ivory coloured rind, which seasonally develops a delicate dusting of blue and grey moulds that
contribute additional savoury nuance and character.
| Weight | 200g |
| Quantity | 1 |
| Unit of Measure | EACH |
| Brand | Norton & Yarrow Cheese |
| By Style | Soft Cheese |
| By Milk Type | Goat's Milk Cheese |
| By Rennet | Vegetarian |
| By Heat Treatment | Pasteurised |
| By Nationality | Welsh |
| By Cut | Pre-portioned |