We use our organic milk to make a range of handmade cheeses in our very own Cheese Room. Charlton is a creamy, firm textured farmhouse cheese with long, rich flavours and a tangy finish. Levin Down is our deliciously rich and creamy soft white cheese which melts in the mouth, whilst Molecomb Blue is an award-winning soft blue veined cheese which is rich, full bodied and irresistible with a dark smoky grey crust having won a gold star at the Great Taste Awards.
All our cheeses are made by hand, and are classed as Farmhouse as they are made on one farm using milk only produced directly on that farm. All are made with slow maturing natural cultures and combine to make a delicious cheeseboard with deep, contrasting flavours and textures.
Our cattle are fed on forage grown on the estate; this is a mix of clovers, oats, whole crop barley, whole crop silages and wheat, beans and vetches.
Our cattle are fed on forage grown on the estate; this is a mix of clovers, oats, whole crop barley, whole crop silages and wheat, beans and vetches. They also graze the prime grass- land around Home Farm, ensuring they are naturally healthy, thus producing wholesome, excellent quality meat, milk, cream and cheese.
The beautiful deep-red Sussex, our beef cattle, thrive on the chalk downland, having been farmed on the land at Goodwood for centuries. The best heifers are served in rotation by two Sussex bulls, their female calves are then crossbred with the unrelated bull to produce animals with long straight backs giving high quality cuts of award winning meat with an exceptional marbling of fat. As all our beef is hung for 28 days, it produces a lovely flavour and deep colour resulting in our fillet winning two Gold Stars at the Great Taste Awards and our sirloin winning one Gold Star at the Great Taste Awards.
The Dukes of the Goodwood Estate have been brewing for centuries, with recipes and tasting notes on record since 1738. Today the Goodwood Brewery combines organic hops with home-grown malted organic barley and a touch of Goodwood magic for authentic beers full of character.
There are three Goodwood beers:
Lucky Leap - A refreshing, fruity American Pale Ale, with high-hop bitterness and a smooth, lingering finish. Pairs well with beef.
St Simon - Our lively and citrusy lager, ideal to drink on its own or with pork dishes.
Grogger - a copper-coloured Pale Ale with a juicy malt and toffee aroma. Pairs perfectly with full-flavoured lamb dishes.
Each is available by the keg and cask direct from the brewery or by the case from Goodwood Home Farm.
The Southdown breed, by definition, has flourished on the South Downs for hundreds of years.
The Southdown breed, by definition, has flourished on the South Downs for hundreds of years. Southdown lambs are bred purely for their meat and graze particularly well on the chalk ground of the South Downs. Our leg of lamb won one Gold Star at the Great Taste Awards, whilst our shoulder of lamb has been awarded two Gold Stars.
Our pedigree Southdown sheep are successfully shown nationally by our award winning shepherd, Nick Page, continuing a tradition long held by the Dukes of Richmond, who have been patrons of the Southdown Sheep Society for generations.
Our herd of 200 milking cows are mostly Dairy Shorthorns, a breed which originated in the 16th century, the best milking cow of its time. The milk, which is non-homogenised, tastes just like milk used to as it retains all of its good fat particles. Deliciously rich and creamy, Goodwood organic milk is available as whole, semi-skimmed and skimmed and is processed here on the farm, together with our cream. In addition, we are one of the few producers selling raw milk; a milk that is not pasteurised and which, some believe, is a more healthy dairy option.
The sows of our herd of free range pigs at Goodwood are a mixture of two traditional breeds: Gloucester Old Spots and Saddlebacks which are crossed with the Large White breed of boar, noted for its good conformation. These hardy outdoor breeds live a happy life on the Home Farm grassland. Their natural rooting habits rid the fields of weeds and their waste product adds nutrients to the grass, which is subsequently sown with cereals for two years before reverting to grass.
The pigs, with their good intramuscular fat, produce high quality cuts of meat, including traditionally cured rind-on award winning bacon, gammon, sausages and ham which retains its moisture even after cooking. We have won Great Taste Awards for our March Burgers, which were awarded two Gold Stars, and for our Dry Cure Back Bacon which was awarded one Gold Star.