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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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Forme d’Ambert



Known as the “connoisseur’s blue cheese”. This ancient blue cheese from the Auvergne was being made long before English Stilton, which it somewhat resembles, was even thought of. The cheese has a deep cylindrical shape about twice as high as it is wide. The paste is creamy coloured with a smooth even marbling, which doesn’t dominate the flavour. The texture is rich and mellow with a nutty subtle flavour making it a perfect partner for fine wines as the taste is not overly aggressive. It has an interesting aroma of roasted nuts and a fruity flavour. A great blue cheese.
Auvergne France
Auvergne

Pasteurised Unpasteurised Cows Milk
Country France
Area of origin Auvergne
Milk Cow's milk (unpasteurised/pasteurised)
Style Semi-hard blue, lightly pressed, natural rind
Pungency Medium - strong
Fat content 45%
Ripening 4-5 months
Wine Cotes du Rhone
Recipe Caramelized shallots with Fourme d'Ambert on flaky pastry

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