Nicola & Martin Gott make this cheese on their farm in Cumbria from February to November, with raw milk from their flock of Lacaune sheep. (After this the sheep get a rest over winter.) The milk changes throughout the lactation, and so the cheese varies in texture and flavour through the season too. Martin propagates his own starter cultures rather than buying them in - a very rare thing nowadays! 
 
This cheese is washed in brine over a period of 3-4 weeks, developing savoury & malty flavours on the rind, with a sweet & milky interior.