In 2000 we were invited to cater Brinkburn Music Festival at Brinkburn Priory; a prestigious event attracting many visitors to Northumberland. For such a special occasion we decided to create a new cheese. Based on the same recipe as Elsdon, our original goat’s milk cheese, Brinkburn was matured in cellar conditions for 3 months to create a deeper and richer flavour. After the festival Brinkburn cheese was so popular we added it to our range and it is still one of the most well-loved Northumberland Cheeses.
As extravagant as a goat’s cheese can get, Brinkburn is a pasteurised and vegetarian award-winning goats’ cheese. Mould-ripened, and velvety soft on the palate, it is light-textured and pleasingly refined, with a delicate edge to lengthen and liven things up. It is matured for approximately 4 months. This international prize-winner is queen of the cheeses. Read about its recent success here.
This cheese is pasteurised and vegetarian. It is suitable for pregnant women.
Credits: Northumberland Cheese Company