WHAT IT TASTES LIKE: Nutty, herbaceous, sometimes smokey finish with a sweet lemony tang. Smooth and crumbly texture.
WHERE IT COMES FROM: Bonnet is another of the fine handmade cheeses from Ann Dorward, at Clerkland Farm, Stewarton, Ayrshire. Produced from the family’s herd of Swiss Saanen goats, Bonnet is matured for six months, developing a thin rind. As it ripens the paste gets softer, smoother and creamier. The name comes from the nickname for Stewarton, the Bonnet Toun, which has been producing Scottish headwear since at least the 16th century.