Sinodun Hill is a ripened goats’ cheese pyramid, similar in style to a Pouligny and other French goats’ cheeses. It is made using the traditional method of slow lactic coagulation and is then matured for up to 21 days to develop the flavour and texture. The rennet is vegetarian – derived from the cardoon thistle. The result is a flavoursome cheese with a light nutty edge and a light mousse-like texture. Its rind seasonally develops some blue and grey moulds as it ages, which add to the flavour and character of the cheese. The Sinodun Hills is the ‘proper’ name for the Wittenham Clumps, standing just above the Earth Trust farm where the goats graze.