Soft and Smelly Cheese Selection
Gooey-oozy and strong – for real cheese lovers.
If you like your cheeses oozing from the wrapping, this selection is for you. The very best of the soft, gooey cheeses: Britain’s cream enriched Brie: Finn, the pungent washed-rind St James, blue-Brie style Cote Hill and ripe and runny Winslade (Vacherin-style).
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The soft and smelly cheese selection includes:
Winslade. Pasteurised cows’ cheese, vegetarian. 230g.
A recent creation – a cross between Vacherin and Camembert, encircled by a spruce strip. Winslade is matured and sold by The Courtyard Dairy when it is fully ripe, rich, soft and gooey.
Finn. Unpasteurised cows’ milk, vegetarian. 200g.
A triple-cream cheese, a classic of the French Parisian style. Extra cream is added to the milk before making the cheese, ensuring it has a rich, delectable flavour and smooth texture. The Courtyard Dairy sells Finn at three-weeks old, when it still has a fresh lemony flavour to temper the richness.
St James. Unpasteurised sheep’s milk. (Or Rollright. Pasteurised cow’s milk. 200g.)
An unusual find: a washed-rind sheep’s cheese. The flavoursome milk of the Lacaune breed of sheep produces savoury, meaty flavours with a creamy, rich sweetness as St James breaks down. (When St James is out of season (November to April) this will be replaced with an alternative washed-rind cheese such as Rollright; a soft cows’ milk cheese from the Cotswolds.)
Cote Hill Blue. Unpasteurised cows’ milk, vegetarian. 290g.
With the price of wholesale milk falling, the Davenports took a short course in cheese making and invented Britain’s first unpasteurised soft blue: Cote Hill Blue, soft creamy and delicate.
This product will have two weeks’ shelf life from the date of delivery. Conveniently, at checkout you can choose a delivery date even well in the future if you would like your cheese delivering for a specific event.
Ingredients in cheeses: Milk, salt, cheese cultures and rennet.