A hard pressed cheese made from Saanen and Toggenburg goats’ milk.
Well-known and extremely popular Bonnet is named after the local town of Stewarton, ‘The Bonnet Toun’. The mills in the town made bonnets for the army regiments.
Matured for 6 to 10 months.
Ingredients: Goats MILK, Rennet, Salt
Freeze: Suitable to freeze
Origin: Dunlop, Ayrshire