Coulommiers offers similarities in recipe and taste to our Brie de Meaux, yet comes in a smaller size.
Brothers Luc and Jean-Philippe Donge make cheese in their 3rd generation family dairy, situated in Meuse to the east of the traditional area of Brie production.
The cheese-making process occurs daily to maintain the milk’s freshness, with Jamie following the same ancestral techniques that were used a century ago. Unlike many others, Jamie still employs...
Aged for a minimum of 21 days, Munster Pasteurised AOP/PDO develops a soft, creamy interior with a sticky, orange-hued rind, the result of regular brine washing. This process enhances its mildly...
The cheese sits somewhere between Evenlode and Rollright in terms of the making process. The rind is gently washed in a solution of brine and Tom’s Yarlington Mill 2019 cider. Yarlington itself is...
Taking time with the ageing process, allows it to mature for 6 to 8 months. This results in a cheese with a delicate yet slightly spicy flavour profile, complemented by subtle nutty undertones....
A creamy, white bloomy-rind cheese handmade with a smooth silky texture and a golden curd, with long-lasting warm earth, farmyard and mushroom flavours.
This cheese was named after Baron Bigod, the...
Coulommiers offers similarities in recipe and taste to our Brie de Meaux, yet comes in a smaller size.
Brothers Luc and Jean-Philippe Donge make cheese in their 3rd generation family dairy, situated in Meuse to the east of the traditional area of Brie production.
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