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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.

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Showing 1-35 of 64 Products

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  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
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  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
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  3. Quercyfeuille au Romarin
    New In
    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
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  4. Chevrotin Fermier
    New In
    Gently ‘goaty’ and floral, with a ‘walnut’ edge. Made side-by-side with Reblochon for the last 400 years, this speciality of the steep Aravis slopes balances pungency with the delicacy of pasture-fed Alpine goats’ milk. Long ripening by Paccard draws out the complex qualities of the young cheese.

    Chevrotin Fermier

    Out of stock
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  5. Couronne de Touraine
    New In
    Snowy to gooey. Sweet and milky, yet utterly savoury. A crowning triumph (pun intended!). A perfectly thin ashed rind encases a voluptuous paste, with flavours that so evoke the Loire Valley that they beg for the best Crémant de Loire you can find.

    Couronne de Touraine

    £12.70
    R Raw Milk
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  6. Bondon Fleur de Sel
    New In
    Firm and moussey. Approachable goatiness, ‘walnutty’ with a salty finish. A twist on a classic from Poitou-Charentes, salted by hand with Fleur de Sel. These cheeses are ripened to perfection in Rodolphe le Meunier’s caves in Touraine, where they develop a thin rind with occasional grey-green speckling.

    Bondon Fleur de Sel

    £15.50
    R Raw Milk
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  7. Cravanzina
    New In
    Clean and buttery, with a decadent texture. Enriched with a touch of cream, this mixed milk robiola is utterly luscious. Accompanied by a chilled glass of Moscato d’Asti, it’s Piemontese summer on a plate.

    Cravanzina

    £7.75
    P Pasteurised
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  8. Cossanella
    New In
    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
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  9. Cabriolait
    New In
    Supple and rich. Delightfully salty with sweet hints of almond. Born out of a study group of friends, Het Hinkelspiel was among the first Belgian organic cheese producers. This co-op takes the idea of a classic abbey-style cheese, and reinvents it with their own raw goats’ milk.

    Cabriolait

    £54.65
    O Organic R Raw Milk
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  10. Drunk Monk
    New In
    ‘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
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  11. 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
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  12. Summer Truffle Brie Dongé
    Rich and creamy, with the addition of earthy black truffles. This young Brie is halved and spread with double cream cheese and St. Jean black truffles from Burgundy. The cheese is then ripened in the award-winning Cousances-les-Triconville cellars of the Dongé family.

    Summer Truffle Brie Dongé

    £82.00
    R Raw Milk
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  13. 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

    £40.00
    R Raw Milk
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  14. 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
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  15. Templier
    Delicate and buttery. The cheese is shaped like a shield, in reference to the Knights Templar military order who were active in the Languedoc area. Typically made from goats’ milk, the use of cows’ milk here is a creative twist.

    Templier

    £7.00
    R Raw Milk
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  16. 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
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  17. Fer de Lance
    Subtle notes of grass and ‘hazelnuts’. Moist, dense centre with a soft breakdown under the rind. Named after a spearpoint on account of its distinctive appearance. The rind is thinner than that of a St. Maure but it is thick enough to encourage geotrichum development.

    Fer de Lance

    £13.85
    R Raw Milk
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  18. Banon Fermier
    Intense and savoury. It took François ten years to persuade the makers of this Banon to work with him. A Banon Fermier is now the rarest of finds, as the traditional making techniques are so labour intensive. The Banon of our dreams.

    Banon Fermier

    Out of stock
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  19. 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

    £6.35
    V Suitable for Vegetarians R Raw Milk
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  20. 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
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  21. Saint Nectaire
    Supple and creamy. Gloriously earthy. In Patrick Rance’s French Cheese Book, several pages recounted his search for a true Saint Nectaire, with all the quality and complexity of old. His answer was to insist on fermier, such as this from Xavier Morin.

    Saint Nectaire

    £51.80
    R Raw Milk
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  22. 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
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  23. 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
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  24. 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
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  25. St Helena
    New In
    Supple and fruity. Rich dairy notes mature to fermented vegetal tones. Inspired by the classic Saint Nectaire, St. Helena is initially washed and then carefully rubbed and turned, allowing other moulds to colonise the surface, contributing more earthy flavours.

    St Helena

    £44.70
    R Raw Milk
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  26. 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
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  27. Taleggio
    Milky and crumbly, maturing to silky and fruity. A Taleggio with a fruity silky paste, which may break down at the edges but remains crumbly and fresh-tasting in the centre.

    Taleggio

    £27.50
    R Raw Milk
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  28. St James
    Fresh and lactic when young. Age brings vegetal tones. Martin Gott and his partner Nicola concentrate on producing a small amount of cheese of the highest quality from the milk of Lacaune ewes. The name of the cheese is in homage to the late James Aldridge, a fellow believer.

    St James

    £59.00
    R Raw Milk
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  29. 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

    Out of stock
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  30. Ashcombe
    Smooth and supple, and becoming more savoury towards the rind. This British take on Morbier bagged five awards at the 2021 Artisan Cheese Awards including ‘Supreme Champion’ and then became a double ‘Supreme Champion’, this time at the British Cheese Awards in 2022.  

    Ashcombe

    £48.45
    P Pasteurised
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  31. Truffle Graceburn
    Lusciously rich and headily aromatic. The addition of black winter truffle and a drop of truffle oil elevates this delicious Persian-inspired cheese to heights of decadence that would please even the King of Kings, Cyrus the Great.

    Truffle Graceburn

    £13.00
    P Pasteurised
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  32. Trou du Cru
    Sticky, savoury and slightly floral. Washed in Marc de Bourgogne, this baby brother of Époisses possesses the same pungent quality but can easily be consumed in one sitting. Helpful for avoiding an ‘aromatic’ fridge.

    Trou du Cru

    £6.80
    P Pasteurised
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  33. Langres
    Unctuous under the rind, and a slight acidity of flavour. Langres has a characteristic dip at the top, which is caused by the fact that the cheese is only turned once during maturation. The dip is not, as some say, intended as a receptacle for Champagne.

    Langres

    £8.50
    T Thermised
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  34. 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
    R Raw Milk
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  35. 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
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Showing 1-35 of 64 Products

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