A semi-soft unpasteurised ewe’s milk cheese from the island of Corsica, otherwise known as ‘the Flower of the Maquis’. This pate is rolled in a mixture of rosemary, thyme, chillies and juniper berries.
Fleuricreme Hennart – Seine et Marne – France
Artisan made at the boundary of Champagne and Burgundy, its scent and tangy flavour are close to an Epoisses. White mould spears during the ripening and as a result the cheese develops a soft, creamy taste.
Baron Bigod – Suffolk – England
Jonny Crickmore came into the world of cheese making with the desire to make his family dairy farm more diverse. He invested in a herd of alpine Montbeliarde cows from France, and created pastures that have perfect grazing conditions. With this, he has created a fine brie that has rind with impeccable blooms.
Frances – Wiltshire – England
This rich-flavoured, semi-soft cow’s milk cheese has won many awards, including 2012 Best New Cheese at the British Cheese Awards, and bagged a silver medal at the World Cheese Awards. Its attractive pink marbled rind has a pleasant tangy smell, while the interior has a fresh apple flavour.
Brebis Sangle Hennart – Lozere – France
A raw sheep’s cheese, created on the border of the Roquefort region. Its maturation period is a maximum of three weeks meaning the texture when eaten is creamy, with a gentle sheep’s milk flavour - an unusual yet interesting cheese.
Fourme d’Ambert – Auvergne – France
Creamy with large patches of blue and green moulds, a popular blue cheese granted the AOC in 1976. A natural grey to russet rind made from pasteurised cow’s milk in the Rhone-Alpes region, best described as a ‘buttery stilton’.
Drunken Burt – Cheshire – England
Hand-made using pasteurised cow’s milk, this cheese has a semi-soft texture with a golden colour and a smoky flavour. Instead of piercing the cheese during ripening, the cheese is washed in Cider. The ‘paste’ of the cheese takes on some of the golden colour of the cider.
Ashlynn – Worcestershire – England
A pure white interior set against a dark ash-coated rind gives a striking monochrome appearance. Ashlynn’s delicate presentation belies a sultry complexity. The taste is buttery, but a spear of lemony sharpness pierces the richness and opens up savoury depths with a hint of spice.
Worcester Blue – Worcester – England
This attractive blue is hand-produced only in small batches. Described by most as a cross between a traditional stilton and a continental soft blue.
Murcia al Vino – Murcia – Spain
Pressed and washed uncooked cheese made from Murcian goat’s milk and cured for 45 days. Macerated in fine Spanish red wine during ripening gives the rind fantastic colour and flavour.
Sheep Rustler – Somerset – England
This cheese is made from thermised ewe’s milk and aged for around 3 months to create a medium, mellow flavour. Sheep Rustler is made to create a semi-soft texture with a washed rind and sweet yet nutty flavour.
Lincolnshire Poacher – Lincolsnire – England
An artisan cheddar-style cheese made on the eastern edge of the Lincolnshire Wolds. It has an earthy and powerful taste that is nutty with overtones of an aged alpine cheese. Deep, pungent pineapple notes distinguish it from other cheddars; the rind seals the cheese tightly pushing the maturation into comparability with mountain cheese from the Alps.