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.
Baron Bigod is an exquisite soft brie-style cheese made in Suffolk at Fen Farm Dairy near Bungay. Jonny and Dulcie Crickmore use the raw rich milk from their Montbéliarde cows to handmake this gold medal winning cheese to a traditional French recipe. The taste is delicate at its centre with yoghurt acidity. Towards its white bloomy rind, which develops over eight weeks of salting and aging, the flavour becomes creamier and richer with aromas of earth and mushroom. Read more
Our Brie de Meaux AOC is one of only two artisanally made Bries with AOC accreditation. Produced in Raival in the Meuse department, the original home of Brie, this Brie de Meux is made from unpasteurised cow’s milk in strict accordance with AOC regulations. Soft and creamy, the flavour is nutty with a hint of mushroom. As it ages, it develops pungency and even greater depth. Enjoy with a fresh baguette for a true taste of France. Read more
Edmund Tew is the incredible soft cheese crowned “Supreme Champion” at the Artisan Cheese Awards 2018. Made by Blackwoods Cheese Company in Kent with raw cow’s milk, these small individual cheeses are irregular in size and shape with a sunken top. French Langres is the nearest relative to these distinctive cheeses with their natural wrinkly rinds. Within, you’ll find a smooth creamy paste with a fresh lactic taste. 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
St Jude is a sumptuous soft cheese with a dense creamy texture, delicate rind and complex milky flavours of butter and fresh grass. It is produced by Julie Cheyney at White Wood Dairy at Fen Farm in Bungay, Suffolk. Like Fen Farm Dairy’s Baron Bigod, St Jude is made from the raw protein-rich milk of the farm’s Montbéliarde cattle, traditionally used for Alpine cheeses such as Comte and Vacherin. Maturation takes place at Neal’s Yard Dairy, where the cheeses are carefully packed into wooden boxes for sale. Read more
Each autumn the arrival of seasonal Vacherin Mont D’or is always a special day. This sumptuous cheese is made only between 15th August and 15th March each year when the milk produced by cows grazing the Jura mountain pastures in France is too fatty to make Comté. Instead, the cheesemakers produce rich and meltingly soft Vacherin Mont D'Or. This luxurious washed rind cheese is pungent and creamy with sweet, grassy notes and resin flavours imparted from its spruce bark casing. Read more