The Suffolk Goat Cheese Company
From the heart of rural Suffolk, delicious hand crafted artisan goat cheeses, produced with milk from our own herd of pedigree British Toggenburg dairy goats.

Welcome to The Suffolk Goat Cheese Company website, where you can read about us, our goats and the delicious handmade artisan goat cheeses we produce.

We are Karen and Larry Martin and The Suffolk Goat Cheese Company is situated just outside the village of Laxfield, in the beautiful Suffolk countryside.

The Practice of Cheesemaking

No-one knows for sure when the first cheese was made, but no doubt early man was familiar with cheese, albeit in a far less appetising form!

It’s likely that the first cheese wasn’t invented, but rather created itself when milk, left at ambient temperature, curdled itself and then fermented.

Modern cheeses are still made by this basic process, while modifying and guiding the microbial actions to create many different cheeses.

The principles remain unchanged and cheese remains a universal product.

Goat cheeses are many and varied and historically produced in small quantities by family-run farmsteads with a few goats.

Artisan goat cheese inevitably displays subtle changes throughout the seasons in response to many variations such as temperature, humidity, stages in lactation, etc. etc. Similarly, breed of goat, quality of feed, access to specific pastures and climatic conditions all affect the cheeses produced and give rise to their originality.

Cheesemaking is an art and a science and success depends first and foremost on the quality of the milk used.

Cooking with Artisan Cheeses

Cheese is and extraordinary and inspirational ingredient and can transform the simplest of dishes.

Here are a few guidelines for cooking with cheese:

Heat changes the flavour and texture of a cheese. It should not be exposed to too fierce a heat unless very briefly. Blue cheese flavour intensifies with heat, whereas chevre becomes a less intense flavour.

Fresh cheese gently heated will melt and become creamy, so is great for risotto and pasta dishes. High fat, soft moist cheeses are good for melting; for pizza or toasted sandwiches, for example.

Harder cheeses are best for adding to dough, piecrusts, etc. and can be added grated as a topping to a casserole or baked dish in the last five minutes of cooking to keep them creamy.

If incorporated into a dish, cheese blends best if, having been cut, grated or crumbled, it is added when at room temperature. Add slowly and in small amounts and only stir it just enough to melt and incorporate it

Cheese will not separate if a little flour or cornstarch is mixed into it. Adding a little acid such as dry white wine, vinegar or lemon juice will prevent the protein in the cheese from curdling, and so help you to create a smooth sauce.

Where to buy

Our cheeses are available direct from source at our micro dairy just outside Laxfield in Suffolk (please telephone or email to check availability and arrange collection). We can also be found at local farmers’ markets (listed below) and we look forward to meeting you there.





First Saturday of the month

10.00 - 12.30


Second Saturday of the month

09.00 - 1.00


Second Saturday of the month

09.00 - 12.30

South Lopham

Fourth Saturday of the month

09.00 - 12.30

Our Products

Laxfield Choice

The first of our cheeses to be produced, this is a semi-hard lightly pressed goat cheese, made in small batches of 2 Kg wheels which are matured for a minimum of 50 days.

The cheeses are pressed for around 16 hours before being removed from their moulds and placed on racks in a temperature and humidity-controlled maturing room. They are turned and inspected at intervals and brushed to remove any natural mould growth.

Made using pasteurised goat milk and vegetarian rennet.

Delicious for sandwiches, sliced, grated or cubed in your favourite recipe, or added to soups and sauces. A versatile and delicious cheese!

Laxfield Choice with Chives

We are currently having this cheese tested and it should be in production very soon. It uses our original recipe but the curds are infused with beautifully tasty chives, complementing the creamy cheese with an extra tang! Very moreish!
It will be produced during the summer months, when we expect to have extra milk to use.

Little Drum

A semi-soft, mould-ripened goat cheese which can be eaten fresh at two weeks old, or kept to mature for up to four weeks for a fuller flavour.

This cheese develops cream and white moulds as well as blue, green and grey. They all add flavour and complexity and are perfectly safe to eat. The inside of the cheese remains completely white and it is a matter of preference whether you cut off the rind or eat the whole thing!

Made using pasteurised goat milk and vegetarian rennet.

Excellent diced into a salad or simply eaten with crusty bread or crackers and a glass of whatever you fancy! Also lovely warmed or added to a quiche.

Meet the Team
Karen & Larry

Karen & Larry

Now in our sixties, we have worked towards producing goat cheese for the last two or three years, learning about the science and art of cheesemaking and building our own micro dairy, as well as sourcing pedigree stock for our goat’s milk. Karen has a love of all animals and has studied organic smallholding and livestock husbandry. We have both obtained tuition from leading cheesemakers, microbiologists and dairy scientists from across the country. This has been a steep learning curve and study will always be an ongoing process. Now we are creating artisan cheeses with the satisfaction of knowing we are producing a totally traceable product. It is a fascinating and an all-absorbing hobby.
Winter sunshine

Winter sunshine

Not much feed to be found here! Our goats are inside a lot more during the winter, but we still make every effort to get them out each day unless the weather is very bad. On snowy days they will just be out for a short while, to stretch their legs, catch up with their friends, get some fresh air and a change of scene. We have some that are in kid, and it's important that they get some exercise each day. Similarly, the young goatlings need to let off steam with a run around and some play-fighting.
Best mates !

Best mates !

All the goats, including the young kids, go out to graze and browse as a herd almost every day of the year, which we believe is very important both for their wellbeing as well as their nutritional requirements. We have seven paddocks which we graze in rotation, allowing the land to recover and regrow. We don't spray any chemicals on the land, but actually encourage wild herbs and grasses which the goats relish, such as common chicory, salad burnet, crested dogstail grass and ribwort plantain. We also grow willow, comfrey and perpetual spinach ( as well as lots of nettles and thistles!) to enhance their diets.
Is it tea-time yet ?

Is it tea-time yet ?

Some of our "girls" in their pens, wondering if it's nearly tea-time yet! Their pens are bedded with barley straw and they always have ad-lib, best quality meadow hay. They all have a salt and mineral lick and fresh water (warm in winter!). Morning and evening is milking time, and they receive a ration of a specially formulated milking goat coarse mix, the amount depending on their condition and the stage of lactation.
Latest News
A visit from IBBAS
A visit from IBBAS Apr 03, 2017

We recently had a visit from IBBAS (Inspired By Becker Art Society) who spent a Sunday morning sketching the new goat kids - not an easy subject as they were barely still for a...

Playing in the snow
Playing in the snow Apr 03, 2017

The goats like to play and Lilac on the right is rearing up on her hind legs before butting heads with Heather on the left (who doesn't look too impressed!)
Heather is...

Little Drum & Chive Fallen Souffles recipe
Little Drum & Chive Fallen Souffles recipe Feb 01, 2017

These souffles are delicious and easy to make, and are intentionally allowed to fall before serving!

Ingredients (serves 8 as a starter):
Finely grated Parmesan...

Specialist Cheese Makers
Specialist Cheese Makers Mar 23, 2016

We sell our cheeses at local Farmers and Produce Markets where we enjoy meeting customers and discussing our cheeses and telling them all about our goats. As we are a small...

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If you would like to speak to us about any of our products we’d love to hear from you: