Handmade Organic Brie
Godminster’s Organic Brie is lovingly handmade by our skilled artisan cheesemakers Malcolm and Steve Dyer in the beautiful market town of Bruton, Somerset. One of the secrets to its great taste is the fresh organic milk delivered daily from our 1,300 acre farm only one mile away from the dairy itself. The Heart-Shaped Organic Brie […]
Bix
Bix is a soft, triple cream cheese, named after the village where the herd grazes. The recipe is loosely based on that of a Chaource, a luxuriant white-rind cheese from Champagne country in northern France. Click here to see more about Nettlebed Creamery and our other cheeses published at the World Cheese Map … Credits: […]
Semi Curado
Soft soft-ripened cheese. Click here to see more about Casa de Piedra and our other cheeses published at the World Cheese Map … Credits: Casa de Piedra
Cashmere
Made from double cream organic cow milk, Cashmere is silky, rich, earthy and decadent. Buttery, and creamy, with elements of both sweet and savory cream, Cashmere shines on a cheese board or slathered on a baguette. Pack size: 6 / 8oz Click here to see more about Haystack Mountain and our other cheeses published at […]
Camembert
Camembert is a soft cows’ milk cheese with a furry white rind speckled with beige, and a creamy, pale interior which becomes increasingly yellow as the cheese matures. The best examples are usually made from raw milk, but most mass-produced camemberts are now pasteurised. When fully ripe, camembert has a pungent, strongly-flavoured and runny interior somewhat […]
Robiola
Robiola is an Italian soft-ripened cheese of the Stracchino family. It is from the Langhe region and made with varying proportions of cow’s, goat’s milk and sheep milk. One theory is that the cheese gets its name from the town of Robbio in the province of Pavia; another that the name comes from the word rubeole (ruddy) because of the color […]
Boursault
Boursault (pronounced Boor-soh) is a unique, soft-ripened, triple-cream cheese, produced in the Loire Valley of France. Named in the 1950’s after its inventor Henri Boursault, it is still one of the most popular triple-creams today, due to its ultra creamy texture, and rich flavors. Boursault is one of the most versatile cheeses: it can be […]
Brie
One of the world’s best-known soft cheeses, Brie originated in north-east France, but is now made all over the world, including in southern England. The large, flat wheels of cheese have a white, downy rind and a pale, mildly flavoured interior that is chalky when young, becoming increasingly runny as the cheese matures. Made from […]