This cheese is so perfect – it is the kind of cheese that can bring tears to your eyes. The exquisite soft centre is unlike anything else out there on the market today.
Their is only one way to eat Mont d’Or – and that is heated in the oven until the cheese becomes runny (usually no more than 15 minutes). This of course makes a superb starter and talking point. Here’s a great recipe!
This is the French and unpasteurised version of Vacherin Mont d’Or which is made just over the border in Switzerland. It is indescribably creamy and gorgeous with the unmistakable aroma of alpine milk.
Where’s it from?
This AOC Mont D’Or is affineured and distributed by Charles Hennart. Mont d’Or comes in an attractive wooden box.
This is similar to a quality Stilton but even creamier and great tasting all year round. If you’re a Blue Cheese fan this simply has to be tried! Bath Blue is a creamy, smooth blue cheese with beautiful evenly spaced blue veins and a characteristic clean aroma, all in all a classic blue veined cheese made on contract from the milk of other organic herds and matured by us in our traditional stone built ripening rooms.
It is made at Park Farm in Kelston, just outside Bath. Graham Padfield is a third-generation farmer, but the first in his family to make cheese: he started, back in 1993, with Bath Soft Cheese, and this is now the name of the company.
This cheese is now world famous since it overtook Wensleydale as the cheese of choice in the Oscar winning “The Curse of the Were-Rabbit” (with Wallace and Gromit) – it was used to bring Wallace back from the dead.
Demand for the cheese subsequently rose by 500%. Stinking Bishop deserves to be famous for purely its own characteristics, the ‘Bishop’ is extremely Pongy! If you havent tried it yet then you must try it once!
What’s it taste like?
This is a wonderful cheese with a catchy name and one of our favourites. It has a soft texture and a strong taste, which isnt quite as pungent as the name would suggest but extremely tasty.
Here is a short video which gives you much more information on The Stinking Bishop.
This is a really interesting cheese, it was the winner of a bronze award at the British Cheese Awards.
The makers have given this a cider washed rind cheese, it is unpasteurised and it has this great pungent aroma but a soft piquant flavour. The rind is an orangery red colour and the cheese itself a rich yellow.
To get the creamy flavour and texture, it is washed twice a week for seven weeks which helps to give it the great pungent smell and a soft and rich full flavour.
It is made by John Savage of Teifi Farmhouse Cheese in Ceredigion, Wales and is suitable for vegetarians.
This cheese is absolutely divine. Camembert Calvados is made by a superior Camembert de Normandie AOC having its rind gently scraped off and then it is dipped in Calvados – the famous French Apple Brandy – and a layer of breadcrumbs which then seals the flavour in.
The inside of the cheese is plump and golden yellow and the rind is creamy white. This Camembert is ”AOC Normandy” labeled, which ensures you are buying a cheese of premium quality.
This is a really lovely creamy goats cheese wrapped in a chestnut leaf. This is a really great soft goats cheese with a mild flavour that is salty sweet and goaty, if that makes sense?
It is made by the Highfields Farm Dairy in Tamworth, Staffordshire.
Bosworth Leaf Goat’s Cheese comes as a square shaped cheese wrapped in a chestnut leaf packaged as a whole cheese of 200g. Unpasteurised & suitable for vegetarians.
The herd started in 1987 with just 100 goats – they now have over 350 goats in the herd, mostly crossed Saanen and Toggenburg. Approximately 220 nannies are milked morning and evening, each of which produces an average of 3 litres of milk per day some of which is used to make this tasty cheese
Coulommier has been described as the mother of all Bries. However this description is not correct in as much as it is a Brie, but more that it is the ancestor of all Brie cheeses – it is the original Brie!
It is smaller and thicker than most Bries and has a more buttery colour and taste with a hint of almonds. It is made in the Brie region by Jacques Hennart. This comes as a wrapped 500g circular whole cheese in a wooden case.
Eating Wigmore is the nearest thing to an endorphine inducing substance that we’ve reviewed to date this stuff is sweet and creamy, it oozes high quality and the texture of this ewes milk cheese is incomparable.
Wigmore is made with ewe’s milk cheese with a heavenly soft paste and delicate creamy taste, this mellows perfectly with age.
Wigmore has won multiple Gold Awards at the British Cheese Awards and it is made by cheese legend Anne Wigmore of Village Maid Cheese near Reading, Berks.
In their experimental dairy Anne and her husband produced different types of cheese for projects within the institute and organised tasting panels.
She also visited the then few artisan cheese-makers in the country for consultations and this inspired a passion for artisan cheese. Suitable for vegetarians.
For the Brie lovers among you, no one can really ask too much more than this wondorously creamy tasting cheese.
This is made with fresh organic milk from ‘the girls’ (aka the Friesian cows) at Kirkham Farm which is taken to the Creamery each morning, where it is magically turned into a new batch of cheese. This is made from 100% cows milk.
Cotswold Organic Brie is a wonderfully fresh tasting Brie which is possibly slightly sweeter than its French counterpart.
The cheese is wrapped as a 260g piece and packaged in Simon Weaver’s distinct and attractive branding.
This is a French farmhouse cheese, Banon comes uncooked and un pressed with a soft, fine, pale yellow centre. This is imported from Provence and made by the expert Jacques Hennart.
After an affinage of about two weeks the cheese is dipped in eau-de-vie, wrapped in chestnut leaves and tied with raffia. The leaves keep the young, slightly acidic cheese moist and impart a fresh vegetable flavour with a hint of wine.
This is a delightful cheese with a soft creamy texture, a slight tang, and a mild aroma of chestnut leaves.
Banon is quite mild in taste, soft and smooth. The cheese takes on the aroma and the colour from the chestnut leaf and gives the taste earthy tones.