Whilst the almost melting edges cling to the fudgy centre with the rind giving a non-invasive taste or aroma, this is a great leap forward for British cheesemaking, taking on French styles of cheesemaking but with a distinctly English edge. Light earthy brassica vegetal notes come through.
Perhaps not as nutty or earthy as a Camembert, it is nevertheless a delightful addition to the cheeseboard. Best enjoyed at around 5-6 weeks of maturation.
Hampshire, Pasteurised Cow’s Milk, Traditional Rennet.