Brie de Meaux
You’ve never really tasted brie until you’ve tried real Farmhouse Brie de Meaux, one of only two bries officially certified by the French government. Made with unpasteurised milk, it’s soft and creamy when mature with a and velvety rind. Brie de Meaux is salted with dry coarse salt and ripened in cellars on straw mats […]
White Stilton is made to the same PDO protected standards as Blue Stilton, but without the penicillium roqueforti mould which creates the veins. The result is a delicate white cheese with a fresh mild taste and crumbly texture. White stilton is a young cheese and is usually sold at just 4 weeks old. It’s made […]
Not to be confused with the creamy Vacherin Mont d’or, this firm Swiss cheese has a subtle nutty flavour and sensitive palates can even pick up on the lush alpine meadows the cows have been grazing on all summer. As its flavours really come into their own when melted, it is our favoured third of […]
Probably the smelliest British cheese, Stinking Bishop is also one of the yummiest. This soft cheese was first made in 1972 by Charles Martell using milk from the rare Gloucester cattle. Rich, mild and creamy, with a meaty, sweet, buttery flavour, it is washed in perry cider during ripening which gives it its lovely sweetness […]
A soft white creamy cheese with a mild flavour and velvety rind. Somerset Brie is every bit as yummy as its French counterpart, but has a fresher, creamier taste. Created in the lush green Somerset hills, this very rich cheese grows softer as it ripens and develops a greater depth of flavour. Made by traditional […]
Selles sur Cher
A lovely little goats’ cheese from the Loire Valley that looks like a pebble. Selles sur Cher has a grey/ blue charcoal and salt coating painted on to attract mould. It’s mild and chalky, salty and tart with a hazelnut after taste. Only a small circle of producers make Selles sur Cher and they don’t […]
A lovely soft rich buttery cheese bursting with cream. Delicate with a nice nuttiness and a hint of mushroom. Saint Felicien is at its best between April and September, but also pretty darn good over the rest of the year.
A creamy cheese from the Dauphine near Lyon, St Marcellin is made from cow’s milk and is a soft cheese usually sold in terracotta pots. The best ones are orange with a lemony taste and nutty aroma and we’ve tracked these down for you. They say St Marcellin should be chewed for a long time […]
Charlemagne’s favourite cheese, Roquefort is crumbly and semi-soft, with a delicious balance of sweet, smoky and salty flavours. It’s mild and creamy, very moreish and never hangs about the cheese board for long. Roquefort is made exclusively from the milk of red Lacaune ewes and ripens in the limestone caves of Roquefort-sur-Soulzon. Pencillium Roquefort culture […]
Napoleon was partial to a slice of Époisses, a (very) pungent soft cow’s milk cheese from a small village halfway between Dijon and Auxerre. Washed in Marc de Bourgogne brandy during ripening, Époisses has a red orange colour and a powerful rich, salty, creamy meaty flavour.
Perail Lou Perac
A little parcel of soft fragrant sheep’s milk cheese; rich and creamy with sweet caramel and earthy tones. Matured for just 12 days, it has a delicate rind and very soft texture. The sheep graze in the wild in the Grand Causse national park, which gives the milk its complex range of flavours. Serve when […]