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
Norfolk White Lady is a full fat, Brie-style cheese produced by Jane Murray at Willow Farm Dairy just outside Norwich. Made from pasteurised ewe's milk, it has a bloomy white rind and pale ivory paste. The creamy texture and rich flavour of this mould-ripened cheese develop with age. Its taste is slightly sharper than traditional Brie due to the natural tanginess of ewe's milk. Warm it at room temperature for at least an hour to enjoy at its oozy best. Read more
Pavé Cobble is a soft lactic-style sheep's cheese from the cheese-making wizards at White Lake Cheese in Somerset. With its truncated pyramid shape and ash coating its appearance is reminiscent of the European cobbled streets from which it takes its name. Bright white under its natural rind, this soft and silky cheese coats your mouth with creaminess and a delicate hint of tangy citrus. Pavé Cobble tastes sublime with a touch of sweet chilli jam to cut through its velvety texture. 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
Wigmore is a sweet semi-soft brie style cheese made from unpasteurised ewes' milk. Maker Anne Wigmore founded Village Maid Cheese in Berkshire in 1986 and has won many awards since: Wigmore achieved a gold medal at the British Cheese Awards 2016. Its pale paste is dense and creamy in texture. It has a rich, complex flavour which is fruity as well as sweet. Ripened for eight weeks, its bloomy natural rind darkens as the cheese matures. Read more