You may not believe it when you taste it, but Rosary Goats’ Cheese came from humble beginnings. It all began when Chris and Clare Moody, doctors at Southampton Hospital, bought a few goats to keep at their home near The New Forest. Perfect pets for a young family, their young boys played with the goats, while parents and children alike grew fond of each goat’s unique character.
While most goats seemed to enjoy having some kids around (no matter the species!), one grouchy goat wasn’t having it. Chris recounts fondly one particular goat who took a dislike to his eldest son, Daniel, and used to repeatedly headbutt poor Daniel whenever he came near! Despite being knocked down repeatedly by this saucy goat, Daniel has since joined the family business. It seems goats are not the only ones that can be headstrong…
In the early days, Claire and Chris sold the milk their goats produced to a local business that would make cheese from it. In a venturous moment, they decided to try their hand at making cheese themselves. After a little trial and error they were creating delicious creamy goats cheese. Despite loving goats and their silly antics, they couldn’t do it all. Clare and Chris chose cheese. They gave their goats to a neighbouring farm who are now their main goat milk supplier today!
When the milk comes arrives it is chilled, pasteurized, then transferred into a large receptacle. There, a starter culture is added and the milk begins the process of becoming a cheese. When vegetarian rennet is added, the second stage of the process is initiated. The curds separate from the whey and the cheese is ready to be drained. The curds go into a cloth, allowing the whey to drain off, and this still very soft cheese is put in a cold room where it firms up slightly.
Once the cheese is a manageable texture, it is formed into its shape then rolled in seasonings. In the case of the Rosary Goats’ Cheese we’ve used in our Goats’ Cheese Baked Aubergine recipe, it is rolled in garlic and herbs. While goats cheese can come in all textures and flavours, equal in range to the cheeses that can be made with cow’s milk, Rosary Goats Cheese has a mousse-like texture, light and nearly whipped but perfectly creamy.
Rosary, a name given to Chris and Clare’s home when it was his grandmother’s, was chosen for the Creamery because for these cheese makers, it’s a family affair. Although Chris admits the beautiful garden his grandmother kept has deteriorated slightly under his care, we’re sure she would be very satisfied with her home’s name going on such an exquisite product.