This delicious little French cheese is wrapped in chestnut leaves soaked in wine or eau-de-vie and tied with raffia. Moist, nutty and reminiscent of white wine, but with age the rind softens until the cheese runs out revealing layers of character.

The slow ageing in cool airy cellars with high humidity allows the blue veins to spread thickly through the cheese giving the texture a crumbly richness. The cheese has a strong aroma and a lovely salty tang that really bites the tongue.

Fresh tasting, soft traditional cheese with a lovely aromatic rind, and becoming sweeter and crumblier as it matures and dries out.

Crumbly textured cheese with a rich smooth taste. Lovely when just a hint of moulds start showing, but also delicious when the blue/grey velvety moulds cover the cheese after maturing.

Goats milk cheese using vegetable rennet. Firm and crumbly textured with a grainy pate and sharp full and fruity blue moulds. A strong full bodied flavour.

An matured unpasteurised goats cheese rolled in salted ash beneath a layer of white rind which creates a jagged, grey circumference when sliced. Garnished with a sprig of fresh rosemary. Minimum weight 160g.

Elegant pyramid shape and reddish-orange rind. A dense and crumbly textured cheese, tastes delicately fruity with an earthy nuttiness.

Rachel is a wonderfully flavoured semi-hard goat’s cheese made by Pete Humphries, alongside Roger Longman, at his farm near Shepton Mallet, Somerset. One of eleven cheeses currently produced by the dairy, it is a washed rind cheese with a firm but incredibly velvety, snowy white pate. The flavour is rich, sweet and clean, without too much ‘goatiness’ and quite nutty. The washed rind, which is mold-speckled is also nutty. 

Log shaped crumbly textured cheese with a straw running through the middle. Spreadable paste with a full, slightly “goaty” flavour which strengthens with age. Natural white rind or dusted with charcoal ash.

The lush terrain from which Selles-sur-Cher results in a very fine textured cheese, with a nutty, slightly sweet flavour. The taste of goats milk is well defined without being overpowering.

Ticklemore is a gentle, very pale, goat’s milk cheese with a white bloomy rind. The natural grey/white blooms on the crust form during the maturing process. The flaky pate has tiny eyelet holes scattered throughout and the taste is fresh, light and gentle.

Creamy ash coated truncated pyramid with a dazzling white pate. A light moussey texture and slightly salty taste. The flavour is mild but with a lemony tang on the finish.

Woolsery is a lightly pressed cheese with a firm but flexible, moist and snowy white pate, whose texture is cheddar-like. The flavour is rich and milky, without too much ‘goatiness’ and the aroma is reminiscent of pine nuts.