These cheeses are handmade on a Devon farm near Tiverton by Graham and Josephine Townsend using a traditional rennet-free process. Unlike most other soft cheeses, all Vulscombe cheeses are pressed for 24 hours to reduce the moisture content. This contributes to the rich, creamy, mild flavour and the exceptional keeping quality of this cheese. The milk is from a fine herd of goats on a small farm in the beautiful upper Exe valley. These cheeses look and taste fantastic. The four flavours currently in production are plain, black pepper, herb, and sundried tomatoes.