an extra soft cheese made in the Swiss Alps. It has a full flavour with a slightly nutty taste and can only be purchased between October to April due to the unpasteurised alpine milk that is used for this cheese.
a soft cow’s milk cheese made in north Wales by Cawes Cenarth that looks like a Brie but has the fresh citrus flavour of a Caerffili and a soft succulent texture.
a classic blue veined cheese with a rich tangy flavour and a soft velvety texture that is aged for 12 weeks.
a sweet supple full flavoured cheese matured for 60 days by the Alsop and Walker Dairy in Mayfield East Sussex.
One of the oldest soft cheeses produced every autumn and winter. It has a relatively mild fruity flavour with a strong smell.
an extra soft cheese made in the Swiss Alps. It has a full flavour with a slightly nutty taste and can only be purchased between October to April due to the unpasteurised alpine milk that is used for this cheese.
A very smooth, creamy cheese with a clotted cream texture and a lively flavour that is made from fresh cow’s milk. The rind is washed in brine and annatto then matured for at least 2 weeks.
a high fat triple creamed French cheese, it has an intense creamy, light, rich, buttery texture with a slightly lemony taste.
A mild French brie perfect for sandwiches and those who prefer a less intence flavour.
a full bodied French cheese which becomes more distinct with age. It is best served at room temperature when it is soft and runny.