The Cheesemonger’s Notes
A delicate lactic sheep’s milk cheese with a soft, evolving texture and beautifully balanced flavour
Pyghtle is a soft, lactic sheep’s milk cheese made in Suffolk at Broughton Hall Farm. It has a delicate, mould-ripened rind and an evolving texture—fresh and slightly chalky when young, becoming soft, creamy, and almost fudgy as it matures, with bright, tangy flavours developing into a more savoury complexity.
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.