• Pyghtle - Norfolk Deli
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Broughton Hall Farm

Pyghtle

Pyghtle

£11.95 GBP
£11.95 GBP
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Key Facts

Region: Stowmarket, Suffolk

Milk: Ewe's (Sheep) Milk

Type: Soft, lactic cheese

Texture: Soft, chalky when young, becoming creamy and fudgy with age

Pasteurisation: Raw Milk

Strength

● ● ○ ○ ○ Mild

Size
View full details

The Cheesemonger’s Notes

A delicate lactic sheep’s milk cheese with a soft, evolving texture and beautifully balanced flavour

Pyghtle is a handcrafted soft lactic cheese made using fresh sheep’s milk at Broughton Hall Farm in Suffolk. Produced with exceptional care and patience, it reflects the natural character of the milk and the slow, traditional methods that define true artisan cheesemaking.

The cheesemaking process begins early in the morning, when fresh sheep’s milk is gently warmed to around 22°C. A small amount of starter culture is added to encourage natural acidification, allowing the milk to coagulate slowly over many hours. This slow development of lactic acidity is key to creating Pyghtle’s distinctive texture and flavour.

Once the milk reaches the ideal acidity, the delicate curds are carefully hand-ladled into moulds. The cheeses are left to drain naturally, turned by hand, then salted and transferred to maturation rooms. Here, they are turned daily as natural moulds gradually develop on the surface, forming the cheese’s characteristic rind and contributing to its evolving flavour.

When young, Pyghtle has a fresh, fruity character with a soft, slightly chalky centre. As it matures, the texture softens and breaks down, becoming creamy and almost fudgy beneath the rind. The flavour deepens from bright and lactic to more savoury and complex, with subtle nutty and earthy notes emerging over time. The ideal moment to enjoy Pyghtle is from around three weeks of age, when the balance between freshness and maturity is at its peak.

The name “Pyghtle” comes from an old Suffolk word meaning a small enclosure of land—a fitting tribute to the farm and landscape where the cheese is made, with rolling fields and traditional pasture shaping the character of the milk.

Milk: Sheep’s milk
Pasteurisation: Pasteurised (confirm if unpasteurised and I will update)
Type: Soft, lactic cheese
Texture: Soft, chalky when young, becoming creamy and fudgy with age
Rind: Natural mould-ripened rind
Strength Guide: Mild–Medium ●●○○○
Producer: Broughton Hall Farm
Location: Suffolk

Perfect Pairings

• Honey or fig preserves
• Crusty sourdough or oatcakes
• Crisp white wines such as Sauvignon Blanc
• Fresh apples, pears, or grapes

Ideal Uses

• A centrepiece for a cheeseboard
• Served at room temperature to reveal full character
• Enjoyed simply with bread
• Perfect for those who enjoy delicate lactic cheeses

Why We Stock It

Pyghtle represents the beauty of traditional lactic cheesemaking, where time, patience, and careful handling allow the milk to express its full character. Its evolving texture and flavour make it one of the most rewarding sheep’s milk cheeses produced in the region.

It is cheeses like Pyghtle that demonstrate the depth and craftsmanship of East Anglia’s artisan cheese scene.


  • Cut Fresh, Just for You

    Every cheese is hand-cut at our counter on the day your order is prepared. Because we cut by hand, weights are as accurate as possible but remain approximate — think artisan precision, not factory uniformity

  • Trusted Cheesemonger

    For over 12 years, The Norfolk Deli has been immersed in cheese, recognised nationally as one of the country’s inspirational independent cheesemongers. Every cheese is selected and cut with care

  • Serving Guide

    As part of a cheeseboard, 250g typically serves 2–4 people. For gatherings of 4–6, a selection of three to five cheeses creates a more generous and varied board

The Norfolk Deli

Answering your everyday cheese questions

How long will this cheese last?

All cheeses are cut fresh at the counter and dispatched in insulated packaging.

For the best flavour, we recommend enjoying within 5–7 days of delivery. Hard cheeses may last longer if stored correctly.

How should I store this cheese?

Keep refrigerated in its original wrapping or waxed paper. Avoid airtight plastic containers. Always bring to room temperature 30–45 minutes before serving for the best flavour and texture.

Is this cheese suitable for freezing?

We don’t recommend freezing soft or blue cheeses as it can affect texture. Hard cheeses may be frozen for cooking purposes, but flavour is best when enjoyed fresh.

What if my cheese has mould on it?

Mould is a natural part of many artisan cheeses.

If the cheese is meant to have a white rind, blue veining or natural mould, this is completely normal and part of its character.

If you notice surface mould on a hard cheese, it can usually be trimmed away safely — simply cut at least 1cm around and beneath the mould.

If mould appears on a soft cheese that is not intended to have mould, or if you are unsure, please contact us and we will advise.

We only dispatch cheeses in excellent condition, selected at peak maturity.

Is this cheese safe during pregnancy?

Pasteurised cheeses are generally considered safe. If a cheese is unpasteurised, this will be clearly stated in the Key Facts section. If unsure, please consult current NHS guidance

Can I request a specific size?

Weights are approximate to ensure fairness and quality. If you require a specific size for an event, please contact us before ordering.

Can this cheese be included in a hamper or cheeseboard selection?

Yes. Many of our cheeses are available in curated cheeseboards, gift hampers or our Cheesemonger’s Selection.