A small vivid and pungent washed rind soft cheese. During the ripening of Evenlode, the cheese is repeatedly washed in a special brine solution to develop its tender, orange rind.
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, the cheese is soft and full of flavours of beef stock, roast onions and peanuts.
Made by David Jowett from his Manor Farm in the Cotswold village of Chedworth, Gloucestershire. The farm’s mixed herd of traditional British breeds, including the Dairy Shorthorn, feed on pastures planted with plentiful clover and herbal leys, lending their milk an aromatic richness.
Made from cow’s milk, Langres Champenois is aged for a minimum of 15 days, during which it is regularly washed in brine to develop its signature deep orange, wrinkled rind. Unlike many washed-rind...
First developed by Cees Boterkooper in 1914 on a small farm in Schoonrewoerd, today, the cheese is produced exclusively by le Groupe Bel. Schoonrewoerd is located in the municipality of Leerdam...
Produced in the Auvergne region, this cheese is one of France’s oldest protected cheeses, with a history dating back over 2,000 years. As a cheese with Appellation d’Origine Protégée (AOP) status -...
Aged for a minimum of 21 days, this cheese develops a dense, smooth paste with a pale yellow hue, encased in its signature black wax or natural rind, which enhances both its appearance and ageing...
A small vivid and pungent washed rind soft cheese. During the ripening of Evenlode, the cheese is repeatedly washed in a special brine solution to develop its tender, orange rind.
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