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LITTLE WALLOP
One of the new charmers on the British cheese scene. Small and powerful goat’s cheese, washed in Somerset Cider Brandy....
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MONTGOMERY CHEDDAR  Crumbly textured cheese almost melts in the mouth. The lovely grassy aromas offset the fruity mellow rich taste...
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CAMEMBERT BAKER Perfect for baking Tunworth, Camembert, Camembert au Calvados to name just a few...
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STINKING BISHOP               
Uses perry as its wash and has a sticky yellow-orange rind which is very pungent. Soft and creamy...
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Banon



This delicious little French cheese, named for the market town of Banon in northern Provence, is wrapped in chestnut leaves soaked in wine or eau-de-vie and tied with raffia, this colourful Provencal cheese only sheds its wrapping just before being eaten. It is a soft cheese which becomes creamy as it ripens. Banon is moist, nutty and reminiscent of white wine, but with age the rind softens until the cheese runs out revealing layers of character. Small but powerful, a real treat!

Provence France
Provence

Goats Milk Unpasteurised
Country France
Area of origin Provence
Milk Goat's milk (unpasteurised)
Style Soft, natural rind
Pungency Mild to strong
Fat content 45%
Ripening 2-8 weeks
Wine Pinot Blanc

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