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.
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.
Dense and savoury.
A traditional, cloth-wrapped, unpasteurised Cheddar cheese, made in Somerset by Jamie Montgomery.
* Typically made with raw milk but may occasionally be made with pasteurised milk. Your piece of cheese will be clearly labelled.