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 light fresh creamy textured pasteurized sheep’s cheese with a clean sharp lemony taste. It is made by the High Weald Dairy in Horsted Keynes West Sussex.
a full fat pasteurised cow’s milk cheese that is rind washed in perry which gives it its characteristic flavour and pungent Smell.
a sweet supple full flavoured cheese matured for 60 days by the Alsop and Walker Dairy in Mayfield East Sussex.
A mild French brie perfect for sandwiches and those who prefer a less intence flavour.
an earthy tasting cheese with a natural white edible rind. mild becoming softer and stronger as it ages.
a full bodied French cheese which becomes more distinct with age. It is best served at room temperature when it is soft and runny.
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 creamy, delicate and silky flavoured soft cheese with floral notes and a sticky texture. It is made by the Traditional Cheese Dairy in Stonegate East Sussex.