A raw Goats Cheese.
This mature little cheese has an upfront, spicy, savoury flavour with notes of toasted
The texture is firm and dense.
In 2017 the producers began to develop“extra mature Innes Log” by aggressively drying out
some halves of the young Innes Logs on arrival and then maturing them on wireracks for around four months. The cheeses are turned and patted regularly each week, knocking back excessive surface mould
growth. As the cheeses spend time in maturing rooms in London, they slowly lose moisture. They become firm and dense in texture and more concentrated in flavour.
The fudgey lactic paste takes on a savoury, umami flavour with a spicy kick.