Sinodun Hill, or Bryn Sinodun as it is known in Welsh, is a multi-award-winning artisan goat cheese shaped by patience, animal welfare, and a deep respect for the land. Founded by Rachel Yarrow and Fraser Norton, who traded corporate careers for life on the farm, this extraordinary pyramid cheese is crafted using traditional, low-intervention techniques that let the natural character of the milk shine. Today, Rachel, Fraser, and their herd of 241 goats thrive on their farm in Carmarthenshire, Wales, where sustainable farming practices and high standards of care yield a pure, seasonal expression of Welsh terroir.
Inspired by classic French cheesemaking, Sinodun Hill relies on a slow, gentle four-day lactic set with minimal cultures and a plant-based cardoon thistle rennet. It is then aged for up to 21 days to cultivate its signature wrinkly, ivory coat, which naturally develops delicate spots of blue, grey, and green moulds over time. The result is a truly remarkable tasting experience. Young cheeses are bright, fresh, and zesty with a light, mousse-like texture that melts on the tongue without ever feeling heavy. As it matures, the flavor deepens into a smooth, complex profile with subtle notes of sweet almond and red fruit. Recognised as Best Goat Cheese at the 2026 Artisan Cheese Awards and a past Gold winner at the World Cheese Awards, it brings a touch of handcrafted luxury to any board.
Sinodun Hill, or Bryn Sinodun as it is known in Welsh, is a multi-award-winning artisan goat cheese shaped by patience, animal welfare, and a deep respect for the land. Founded by Rachel Yarrow and Fraser Norton, who traded corporate careers for life on the farm, this extraordinary pyramid cheese is crafted using traditional, low-intervention techniques that let the natural character of the milk shine. Today, Rachel, Fraser, and their herd of 241 goats thrive on their farm in Carmarthenshire, Wales, where sustainable farming practices and high standards of care yield a pure, seasonal expression of Welsh terroir.
Inspired by classic French cheesemaking, Sinodun Hill relies on a slow, gentle four-day lactic set with minimal cultures and a plant-based cardoon thistle rennet. It is then aged for up to 21 days to cultivate its signature wrinkly, ivory coat, which naturally develops delicate spots of blue, grey, and green moulds over time. The result is a truly remarkable tasting experience. Young cheeses are bright, fresh, and zesty with a light, mousse-like texture that melts on the tongue without ever feeling heavy. As it matures, the flavor deepens into a smooth, complex profile with subtle notes of sweet almond and red fruit. Recognised as Best Goat Cheese at the 2026 Artisan Cheese Awards and a past Gold winner at the World Cheese Awards, it brings a touch of handcrafted luxury to any board.
