Rich and creamy soft cheeses are the ultimate indulgence. Brie and Camembert may spring to mind first, but British artisan soft cheeses can now rival France’s best.
British Brie-style cheeses, like ripe Brie de Meaux, are sumptuous and complex with delightfully gooey centres. You may detect aromas of earth and mushroom, particularly towards their bloomy rinds. Other soft cheeses, meanwhile, may have a fresher, more lactic taste. Flavours may be reminiscent of butter and fresh grass.
Vacherin Mont D'Or is exceptionally soft and creamy. This seasonal cheese is rich and voluptuous — and its autumn arrival is always eagerly anticipated by the team!
Soft cheeses can be incredible baked until runny. Otherwise, soft cheeses are best served at room temperature. Add some fruit and pecan nuts for contrasting tastes and textures.
Burt's Blue is described by maker Claire Burt as an 'approachable blue'. Deeply creamy, it's a luxurious semi-soft cheese with delicate blue veining giving subtle tangy notes and a slightly salty finish. It is encased in a beautiful bloomy rind of greenish, grey Penicillin Roqueforti mould. We love Burt's Blue on an oatcake with a slice of crisp apple or pear. It also bakes well in a juicy fig wrapped in Parma Ham and drizzled with honey. Read more
Visitors to our shops love the magnificent Gorgonzola Dolce wheels, made by Carozzi in Valassina, Lombardy in Italy. Weighing around 10 kg each, our Gorgonzola Dolce is so soft and silky that we simply scoop it out of its rind shell. Its pale ivory paste is sublimely sweet and creamy while its blue veins deliver rich, salty flavours with mushroom notes. One of our mildest blue cheeses, it is aged for between two and three months. Read more
Suffolk Blue is a luxuriously creamy lightly blue-veined cheese. It is handmade at Whitegate Farm in Creeting St Mary, Suffolk, alongside East Anglian favourite Suffolk Gold. Here, husband and wife team Katharine and Jason Salisbury, the founders of Suffolk Farmhouse Cheeses, have installed a robotic milking system for their herd of Guernsey and Jersey cows. The rich pasteurised milk from these cows gives their cheeses a delightful buttery flavour. Katharine adds Penicillium Roqueforti spores to her Suffolk Blue curds then pierces the cheeses after a week to encourage veining. Summer-made cheeses are often naturally bluer than winter-made ones. Nonetheless, soft and sumptuous Suffolk Blue delivers subtle flavours throughout the year. Read more