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.
Ice-cream texture. Begins fresh and milky, and ripens to earthy and salty.
Made in Burgundy since the Middle Ages, this cheese is prized for its snowy texture and trickling cream line. The long, slow set comes from the farmers’ historical habit of leaving their morning milk to rest as they went out to tend to their grapes.
All-butter charcoal crackers, with a crumbly texture and delicate flavour. A stylish partner for cheese.
Rich, with mineral tones.
The caves of the Massif Central are renowned for blue cheese maturation. Unlike its Southern cousins, this cheese is matured to form a thin natural rind, and is in this way closer to Stilton.
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.
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.
'Nicknamed ‘the money muscle’, it is marbled and tender with a full-flavoured taste.
