Keltic Gold
Pungent WASHED RIND cheese, creamy smooth texture and round full sweet flavour reminiscent of French Alpine cheeses. Vegetarian rennet and pasteurised cows’ milk. Local cider from Cornish Orchards is used to dip and scrub each cheese three times a week which gives apple overtones to the pate and a distinctive edible orange rind. Keltic Gold […]
Renegade Monk
Renegade Monk is made from organic, pasteurised cows’ milk and then hand-washed in ale every few days as the cheese matures. Maturation takes no more than four weeks. The cheesemaker, Marcus Fergusson, deliberately created a cheese of a style not traditionally found in Britain – but rather a cheese inspired by a range of Continental […]
Villåttinge
Villåttinge is similar to an Italian washed-rind cheese. It weighs around 1.4 kilo and has a well-balanced acidity and aroma with a full-bodied, rich flavour. Villåttinge is one of our most popular soft washed-rind cheeses and is matured for around four weeks, although it can be stored for an additional month. Click here to see […]
Granbarksost
Granbarksost is an especially aromatic white mould washed-rind cheese that may also have hints of wild mould. It should be melted in the oven and enjoyed like a fondue. Preheat the oven to 200-225 degrees and heat for around 15 to 20 minutes until the cheese is a fondue-like consistency. We have wrapped a thin […]
St. Cera
St. Cera is a washed rind version of St. Jude. Its rind is washed in a brine solution which inhibits some bacteria whilst encouraging others which leads to the rind turning a pinkish orange, the texture becoming firmer and a more punchy flavour. Click here to see more about White Wood Dairy and our other […]
Limburger
Limburger is a cheese that originated during the 19th century in the historical Duchy of Limburg, which is now divided between Belgium, Germany, and the Netherlands. The cheese is especially known for its strong smell caused by the bacterium Brevibacterium linens. In its first month, the cheese is firmer and more crumbly, similar to the texture of Feta cheese. After about […]
Livarot
Livarot is a French cheese of the Normandy region, originating in the commune of Livarot. It is a soft, pungent, washed-rind cheese made from cow’s milk. The normal weight for a round of Livarot is 450 g, though it also comes in other weights. It is sold in cylindrical form with the orangish rind wrapped in 3 to 5 rings of dried […]
Taleggio
At over a thousand years old, Taleggio is one of the world’s oldest soft cheeses. This washed-rind cheese is in a family of cheeses created by monks who made cheese from the milk of their grazing cows in order to eliminate waste. The story is that the monks repeatedly washed the wheels clean of any […]
Munster Gerome
Made on both sides of the Vosges mountains, and formerly named “Munster” on the Alsace side and “Gerome” on the Lorraine side, they were united in 1978 under AOC denomination (protected name status). The origin of this cheese can be traced back to the Middle Ages. The milk for production of Munster Gerome comes from the […]
Maroilles
Maroilles, also known as Marolles, is a semi-soft washed rind cheese from the North of France. After it was invented in the 10th century by a monk in the Abbey of Maroilles, it quickly grew to fame, and was noted as the preferred cheese of several French kings (Philip II, Louis IX, Charles VI, Francis I […]