From the spoonably soft Vacherin Mont d’Or, to a bubbling Camembert shared straight from the oven, warming winter cheeses bring comfort in its most indulgent form. British favourites like Tunworth and Rollright shine at this time of year too—each transforming into a rich, velvety centrepiece with just a little heat.

Discover how to choose, prepare, and enjoy these irresistible seasonal cheeses in our guide to winter’s most luxurious warmers.

Cheeses Made to Melt: Our Seasonal Picks

Vacherin Mont d'Or

Rich, velvety, and spoonably soft, Vacherin Mont d’Or has a luscious, buttery texture with deep savoury notes and a gentle, resinous aroma from its spruce bark.

L'Antoine Raclette

Full-flavoured, with honeyed undertones. A unique Raclette made in the Jura mountains and matured by Affineur Walo, it is utterly divine melted over pork, potatoes and pickles.

Ogleshield

Supple and savoury, and melts brilliantly. A cheese was named ‘shield’ after an ancient bronze shield was unearthed near the farm. It was renamed ‘Ogleshield’ after Bill Oglethorpe suggested washing the rind, so creating a British take on Raclette.

Camembert Rodolphe le Meunier

Selected by award-winning affineur Rodolphe le Meunier, this soft-ripened Camembert is made from pasteurised cow’s milk. Its bloomy rind encases a rich, glossy paste with buttery, earthy flavours and delicate mushroom notes.

Little Rollright

Made by David Jowett, from the organic milk of Manor Farm, Chedworth, 800 feet up in the Cotswolds. David uses the milk of this mixed herd of British Friesians and Dairy Shorthorns to produce his stunning cheese. Wrapped in spruce bands, the cheeses ripen to glorious maturity. When ready, the paste is glossy, rich and voluptuous, and the taste is buttery, complex and resinous.

Tunworth

A thin and wrinkled rind, an earthy fragrance, and a vegetal flavour. Described by Raymond Blanc as “the best Camembert in the world”, but the quality of the cheese will convince any Frenchman that it was made on his terroir.

How to Prepare your Baked Cheese Centrepiece

Ingredients

1 of your chosen cheese
1–2 cloves garlic, thinly sliced
A few sprigs of fresh thyme or rosemary
1–2 tsp runny honey (optional but wonderful)
A splash of white wine or cider (optional)
Freshly ground black pepper
Crusty bread or new potatoes, to serve

Method

Preheat the oven to 180°C (160°C fan).

Prepare the cheese:
- Remove any plastic wrapping and place into a ceramic baker.
- Score the top of the rind with a sharp knife in a criss-cross pattern.

Add flavour:
- Tuck the garlic slices into the cuts.
- Add small sprigs of thyme or a scattering of rosemary leaves.
- Drizzle with honey and add a twist of black pepper.
- If you like it extra gooey, splash a teaspoon or two of white wine or cider over the top.

Bake for 15–20 minutes until the centre is molten and the top lightly golden.

Serve immediately with warm baguette, sourdough, crackers, cornichons or steamed new potatoes.

Optional twists

Smoky: Add a pinch of smoked paprika before baking.
Nutty: Scatter a few chopped walnuts over the top halfway through cooking.
Herby & fresh: Serve with a drizzle of herb oil or a spoon of chutney.
Heady & musky: Finish with a drizzle of truffle oil or stud with thinly shaved truffles.

Visiting Bath?

Pop into our Walcot Street shop and treat yourself to our signature Croque Monsieur, a delicious showcase of the cheeses we love to melt.

29 & 31 Walcot St, Bath BA1 5BN