A hard pressed cheese made from our Saanen and Toggenburg goats’ milk. Well-known and extremely popular Bonnet is named after our local town of Stewarton, ‘The Bonnet Toun’. The mills in the town made bonnets for the army regiments.
Handcrafted by Anne using pasteurised milk and vegetarian rennet, not too goaty with a thin rind. Matured for 6 to 10 months