A drum of semihard cheese made with goat's milk, similar to Cheshire. It has a moist paste and is coated in wax. It is made in Cumbria by Carole Fairburn of Thornby Moor Dairy, Wigton, Cumbria. This cheese is made with raw, whole milk. The curds are pressed. It is made with vegetable rennet so is suitable for vegetarians. It may be found weighing 500 g, 1 kg or 10 kg (1 lb 1 oz, 2 lb 2 oz or 21 lb 4 oz). A smoked version is also available. Affinage is from 4 to 10 weeks.
