Rich and velvety smooth. Sweet, with mineral tones and winey spice.
Made under the watchful eye of Billy Kevan, only the fourth Head Cheesemaker of the dairy since 1920, and a watchword for consistency. Colston Bassett Stilton is the only remaining exclusively hand-ladled Stilton.
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.
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.