The Journey of Norton & Yarrow

Norton and Yarrow Dairy was founded by Fraser Norton and Rachel Yarrow, who were inspired to become cheesemakers in August 2014 after stumbling upon an old magazine article about a goat’s cheese producer while on holiday in a Sicilian villa.

At the time, Rachel was working as an English teacher and Fraser as a project manager. Both were searching for a fresh challenge. Their journey into farming began in 2015 when they successfully applied to become tenant farmers at Earth Trust in Oxfordshire a program designed to help new businesses gain access to land and farm infrastructure.

A decade later, in 2025, they made the bold move to their own larger farm Pencrug in Carmarthenshire to continue expanding their cheesemaking and farming ambitions. With 250 goats and a fully transported cheesemaking dairy, they relocated 165 miles west to the Welsh countryside.

This move also marked a return to roots Rachel’s parents had lived and worked on the very same farm during the 1970s.

They began with a herd of Anglo Nubian goats, prized for their rich, creamy milk, often referred to as the “Jersey cow” of goat breeds. Over time, they introduced a variety of other breeds British Toggenburg, French Alpine, and British Saanen crossbreeding them with the Anglo Nubians in pursuit of the ideal Welsh dairy goat suited to their new environment.

During the grazing season, from March to October, the goats roam freely on pasture. Animal welfare is central to their approach, with kids raised naturally by their mothers until they are old enough to be weaned.

All their cheeses are handcrafted on the farm near Llangadog, using milk from their own goats. They follow slow, traditional cheesemaking methods with minimal added ingredients, allowing the quality of the milk to shine through in the texture, flavor, and aroma of each cheese.

Now, with a larger farm, initiatives in agroforestry, traditional hedgerow replanting, ongoing goat breeding, and even the potential for new cheeses, this move marks the beginning of an exciting new chapter in the Welsh countryside.

Cheeses by Norton and Yarrow

Sinodun Hill

Sinodun Hill is a pyramid-shaped goat’s cheese, crafted using a traditional, slow process that spans four days, followed by a maturation period of up to 21 days.

Named after a nearby hill in Oxfordshire close to where it was first create this cheese features a golden ivory rind that may develop specks of blue mould as it matures.

The flavour is rich and fresh, with distinct citrus notes. Its texture evolves from a light, mousse-like consistency to a denser and more complex character as it ages, often improving over time.

Ingredients: Pasteurised goat’s milk, salt, cheese cultures, and vegetarian coagulant.

Brightwell Ash

Brightwell Ash is a small, disc-shaped goat’s cheese, lightly coated in ash on a natural rind.

It takes its name from the village of Brightwell-cum-Sotwell, near the Oxfordshire farm where it was originally developed.

This cheese offers a clean, silky flavour with hints of citrus and hazelnut. When young, it has a delicate rind and a creamy, milky layer just beneath the surface. As it matures, its flavour becomes deeper and more refined.

Ingredients: Pasteurised goat’s milk, salt, cheese cultures, vegetarian coagulant, and ash.