Handmade by Ruth at her West Yorkshire dairy, this soft mould-ripened cheese is created using rich local cow’s pasteurised milk from the Meuse-Rhine-Issel herd, which grazes just 5 minutes away from the dairy.
The cheese develops its distinctive white coat while ripening in a temperature and humidity-controlled room with a filtered fresh air system to replicate the conditions found in original cheese cellars. With a smooth texture, rich golden centre, and unique flavour, Barncliffe Brie is a must-try for anyone looking for a delicious cheese experience.
The cheese is moulded in an ammonite round and salted in brine before it gets pierced to allow oxygen into the cheese during maturation. During its 4-5 week spell in a maturing room, oxygen allows...
When young, the cheese is curdy and lactic with a sticky rind, developing a soft breakdown below the rind as it ages giving way to a buttery breakdown and a firm, curdy centre. Once fully ripened,...
Aged for a minimum of four weeks, Maroilles develops a sticky, deep orange-hued rind, the result of regular washing with brine to encourage the growth of Brevibacterium linens, which gives the...
Handmade by Ruth at her West Yorkshire dairy, this soft mould-ripened cheese is created using rich local cow’s pasteurised milk from the Meuse-Rhine-Issel herd, which grazes just 5 minutes away from the dairy.
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