Michael's Mount has a bloomy rind, like that of a brie. Made with goat’s milk and boasting a delicate mushroom flavour. Try using it as a pizza topping, an addition to any cheese board, topping a savoury tart, or try our Goat’s Cheese and Parma Ham Salad recipe below!



Prep time 5 mins Making time 10 mins  Total time 15 mins

         Serves 4                                                                    Keeps for 1 day



  • 1 or 2 portions of 140g Michael's Mount or 150g Driftwood goat’s cheese 

  • 1/2 large shallot (optional)

  • Pinch of salt

  • Pinch of white pepper

  • 4 slices of parma ham

  • 100g of mixed salad leaves

  • 2 cooked beetroots or 200g of piccolo tomatoes

  • 20g of fresh parsley

  • Honey dressing


  • Blend together shallot, salt, pepper, honey dressing and Parsley
  • Divide mixed leaf salad across 4 plates, slice the beetroot or tomatoes and divide across the mixed leaf salad
  • Scatter the top with the slices of parma ham, sliced goat’s cheese and the seasoned dressing mixture
  • Serve as a side salad, starter or as a light lunch