Lighter than cream cheese and not as dense as goat's cheese, goat's curd is a lovely versatile product. Curds form in the process of making cheese when the milk separates into curds and whey. The texture is soft and creamy with a complex, tangy flavour. Ideal for stirring through pasta, suffing courgette flowers, or sweetening with honey for dessert, goat's curd has many uses and is delicious eaten simply with a crack of pepper, drizzle of olive oil and a pile of crackers.

Eat a little with fresh pasta, poached fish, a crisp salad or baby new vegetables, as you would a good cottage cheese.