Close

THANK YOU FOR VISITING

We are sorry that we can only deliver to addresses on the GB mainland.

Search
  • Account
  • Help
Basket Basket
Basket 0
Menu
Account
Independent Reviews

Soft & Washed Rind Cheese

Famous since the time of Charlemagne, Brie de Meaux is the classic and original Brie cheese, made just outside Paris in the Île-de-France. It was famously crowned the ‘king of cheeses’ by Talleyrand in the 1814 Congress of Vienna. 

Some struggle to tell the difference between Brie and Camembert. Despite both being made from cows’ milk and both being soft cheeses, they are, however, quite different.

  • Read More

Showing 1-35 of 54 Products

Page
  1. Bix
    Luxurious, ice-cream texture that matures from crème fraîche to clotted cream. The addition of double cream makes this cheese hard to resist. Made by Rose Grimmond, a relation of Ian Fleming of James Bond fame. But don’t just keep it For Your Eyes Only.

    Bix

    £9.70
    P Pasteurised O Organic
    Add to Compare
  2. Tunworth
    Best Seller
    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.

    Tunworth

    £12.00
    P Pasteurised V Suitable for Vegetarians
    Add to Compare
  3. Quercyfeuille au Romarin
    Plump and hearty. Salty and 'yeasty'. Made on a family farm with only 200 lively goats, this speciality of the South is aromatised with rosemary oil, then dried and ripened in Rodolphe le Meunier’s caves.

    Quercyfeuille au Romarin

    £13.00
    R Raw Milk
    Add to Compare
  4. Zimbro
    Custard-like texture. Lemon and olive flavours. The perfect entry point for anyone yet to try a torta-style cheese. Its Spanish cousins can be pricey and overpowering. Zimbro is approachable and moreish, and comes from Beira Baixa in eastern Portugal.  

    Zimbro

    £38.00
    V Suitable for Vegetarians R Raw Milk
    Add to Compare
  5. Cossanella
    Clean and buttery with vegetal and cooked ‘mushroom’ notes. A cows’ milk robiola is a rarity, but this little dollop tempts easily. Made only from the milk of Piemontese herds and spritzed with annatto before ripening, its gently vegetal flavours pair perfectly with the local roasted hazelnuts.

    Cossanella

    £7.25
    P Pasteurised
    Add to Compare
  6. Drunk Monk
    ‘Fudgy’ and floral. Malty and ‘meaty’. A classic Trappist style cheese, with a twist. Cheesemaker Johan Deweer initially washes this cheese in REX Belgian Blonde Ale, letting hints of malt and hops marry with this already funky wheel.

    Drunk Monk

    £53.40
    P Pasteurised V Suitable for Vegetarians
    Add to Compare
  7. Baron Bigod Whole 1kg
    Earthy and full-flavoured, with protracted finish. A cheese in the style of Brie de Meaux, made by Jonny Crickmore at Fen Farm. From the cutting of the curds to using the traditional pelle-à-brie ladle, everything is done by hand.

    Baron Bigod Whole 1kg

    £46.85
    P Pasteurised
    Add to Compare
  8. Yarlington
    Silky smooth. Washed in brine and cider. Cider from Yarlington Mill apples from Herefordshire has helped David Jowett make a cheese in Gloucestershire, reminiscent of Reblochon from the Haute-Savoie in France. Fromage sans frontières.

    Yarlington

    £13.25
    P Pasteurised
    Add to Compare
  9. Galet de Tours
    Soft and silky. Both milky and savoury. For Rodolphe, an AOP status can get in the way of experimenting with a much-loved cheese. This is a Selles-sur-Cher in all but name, yet Rodolphe’s maturation brings balance and greater complexity.

    Galet de Tours

    £12.45
    R Raw Milk
    Add to Compare
  10. Mini Wigmore
    Smooth, milky and delicate. This is a washed curd cheese, which means that a proportion of whey is substituted with water during the make. This enhances the smoothness of the texture and the gentle delicacy of the flavour.

    Mini Wigmore

    £11.20
    T Thermised V Suitable for Vegetarians
    Add to Compare
  11. 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.

    L'Antoine Raclette

    Out of stock
    Add to Compare
  12. Fougette au Thym
    Moussey and rich. Sweetly herbal. Approachable saltiness With a nod towards the cheeses of Provence, this quenelle of young goats’ cheese is given just a touch of thyme oil. It is then ripened only to the point that the herbal quality lingers without dominating the milky flavour of the cheese itself.

    Fougette au Thym

    £10.90
    R Raw Milk
    Add to Compare
  13. Buffalicious Mozzarella
    Fresh, silky, slightly milky. From their own herd of water buffalo reared on the farm, and left free to range the lush green Somerset pastures.

    Buffalicious Mozzarella

    £5.50
    V Suitable for Vegetarians R Raw Milk
    Add to Compare
  14. The Merry Wyfe
    A balanced fruity and savoury flavour. Curds from the Wyfe of Bath are pressed, and then washed in cider produced by Graham Padfield from the apples grown in orchards on the family farm.

    The Merry Wyfe

    £16.50
    P Pasteurised V Suitable for Vegetarians
    Add to Compare
  15. Mini Waterloo
    Glossy, yielding paste. Gently sweet and buttery. Originally made with Guernsey milk from the nearby Duke of Wellington’s estate, home to the family since it was acquired by the first Duke, a few years after the battle of Waterloo in 1817.

    Mini Waterloo

    £9.10
    T Thermised V Suitable for Vegetarians
    Add to Compare
  16. Truffle Baron Bigod
    Rich and heady. Jonny Crickmore combines his cultured double cream with Tartuflanghe summer truffle cream from The Fine Cheese Co. and places them in the centre of a Baron Bigod

    Truffle Baron Bigod

    £89.20
    P Pasteurised
    Add to Compare
  17. Carboncino
    Delicate and creamy. Tradition and milks combine to make this little charcoal cheese. Three separate milks are used, that of cows, goats and sheep, and ash is then sprinkled on the young cheeses to form a stylish and characteristic rind.

    Carboncino

    £9.25
    P Pasteurised
    Add to Compare
  18. La Tur
    Luscious, with notes of citrus. A cheese with an ice-cream texture and the richness of a triple cream. The mixed milk adds a pungency of aroma, and depth.

    La Tur

    £8.20
    P Pasteurised
    Add to Compare
  19. Golden Cenarth
    ● WASHED RIND ● COW ● WALES ●  Smooth, supple and buttery. Pungent from a cider wash.

    Golden Cenarth

    £10.65
    P Pasteurised O Organic V Suitable for Vegetarians
    Add to Compare
  20. Hello Ewe
    Milky and springy, and simultaneously sweet and savoury. The name ‘Halloumi’ is restricted by PDO, and so Tim Homewood and Angela Morris had to be creative when naming this cheese, but production is just as painstaking.

    Hello Ewe

    £7.60
    T Thermised B Suitable for Pregnant Women V Suitable for Vegetarians
    Add to Compare
  21. Mozzarella di Bufala DOP - Buffalo Mozzarella
    Best Seller
    Soft, silky and creamy. When a cheese is eaten as freshly and as simply as mozzarella, it has to be perfect. Our mozzarella is made from 100% buffalo milk to provide a silky, soft texture and a delicate creaminess.

    Mozzarella di Bufala DOP - Buffalo Mozzarella

    £4.00
    P Pasteurised
    Add to Compare
  22. Graceburn
    Rich and aromatic. Melt-in-the-mouth texture. Inspired by Persian Fetta (softer, creamier and more buttery than the Greek), Graceburn is steeped in vivid yellow, coldpressed, British rapeseed oil, infused with thyme, garlic, bay and pepper.

    Graceburn

    £10.80
    P Pasteurised V Suitable for Vegetarians
    Add to Compare
  23. St Jude
    Soft and creamy with a wrinkled rind. More buttery in winter, and more vegetal in summer. Julie Cheyney told us this cheese was named after the patron saint of lost causes. Clearly St. Jude was listening; this cheese is heaven-sent.

    St Jude

    £9.55
    R Raw Milk
    Add to Compare
  24. Sinodun Hill
    Ivory in colour, mousse-like in texture, and a fresh citrus flavour that develops notes of almonds as it ages. Judged the eleventh best cheese in the world at the 2022 World Cheese Awards, and recipient of the Ann-Marie Dyas Award, sponsored by The Fine Cheese Co., for the World’s Best Artisan Cheese.

    Sinodun Hill

    £14.45
    P Pasteurised V Suitable for Vegetarians
    Add to Compare
  25. Little Rollright
    Rich and voluptuous, with a resinous aroma from the spruce bands that bind it. Legend has it that a witch of the Cotswolds turned a king and his courtiers to stone, thus creating the ‘Rollright Stones’, from which this cheese derives its name.

    Little Rollright

    £13.50
    P Pasteurised
    Add to Compare
  26. St Cera
    A buttery, fruity and complex cheese with a smooth and silky texture.

    St Cera

    Out of stock
    Add to Compare
  27. Brie de Meaux Dongé
    Complex. At the same time, it is rich, vegetal and ‘mushroomy’. Made since 1930 by the Dongé family, one of the cheese’s last seven producers. The Medaille d’Or is an award that might be won once in a lifetime. Family Dongé have won it nine times.

    Brie de Meaux Dongé

    £33.00
    R Raw Milk
    Add to Compare
  28. Mont d'Or
    Seasonal
    The Mont d'Or season is back. Made from the rich, unpasteurised milk of alpine pastures, this cheese has a melting, voluptuous texture.

    Mont d'Or

    Out of stock
    Add to Compare
  29. Morbier
    A supple-textured, unpasteurised French cheese, with a characteristic line of ash running through it.

    Morbier

    £33.35
    R Raw Milk
    Add to Compare
  30. Baron Bigod
    Earthy and full-flavoured, with protracted finish. A cheese in the style of Brie de Meaux, made by Jonny Crickmore at Fen Farm. From the cutting of the curds to using the traditional pelle-à-brie ladle, everything is done by hand. Available in 250g Cut, 500g Cut or 3kg Whole. 1kg whole cheese is also available, please click here  

    Baron Bigod

    £42.00
    P Pasteurised
    Add to Compare
  31. 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.

    Ogleshield

    £24.00
    P Pasteurised
    Add to Compare
  32. Sainte Maure de Touraine
    Rich and delicately textured, with a subtle, herbaceous complexity. Rodolphe ages his cheeses to the palates of his customers. For us Brits, Rodolphe ensures St. Maure is creamy, savoury and contained by only a wafer-thin rind.

    Sainte Maure de Touraine

    £17.15
    R Raw Milk
    Add to Compare
  33. Ragstone
    Smooth in texture, with a lemony note in the flavour. Kent’s quarries are known for a hard grey limestone called Ragstone. Charlie Westhead’s first dairy was nearby but thankfully this Ragstone is soft and creamy.  

    Ragstone

    £14.45
    P Pasteurised
    Add to Compare
  34. Bath Soft Cheese
    Soft and yielding, with a creamy flavour. The cheese of choice for Admiral Lord Nelson and his family, having frequent references in their correspondence. The original recipe recommended using a feather to apply salt to the surface.

    Bath Soft Cheese

    £11.60
    P Pasteurised
    Add to Compare
  35. Golden Cross
    Award-Winner
    Awarded 'Best Soft White Cheese', 'Best Export Cheese' and 'Reserve Champion' at The British Cheese Awards 2025. A firm and silky texture and a fresh citrus flavour when young; and a denser, creamier and deeper flavour as it matures. Kevin and Alison Blunt’s goats feed on a diet of pasture and hay all year round, never silage. This natural diet results in high quality milk and a sublime and complex cheese.

    Golden Cross

    £12.50
    V Suitable for Vegetarians R Raw Milk
    Add to Compare

Showing 1-35 of 54 Products

Page
Filter
Shopping Options
Price
OK
Dietary Tooltips
Country of Origin
Milk Variety
Style of Cheese