Our washed rind cheese is made by the same methods as camembert but is washed in another culture which changes the flavour of the cheese to an earthier and somewhat mellower and slower ripening cheese.

The cow’s milk cheese made famous by Marie Harel of the town called Camembert after which her cheese was named.

The cheese has a characteristic white mould rind which ripens the cheese over a period of 4 to 5 weeks, the cheese becoming runnier and strongly flavoured as it ages.

A surface ripened cheese. Ripened with a Blue Roquefort type mould giving it the clean salty taste of a blue combined with the creamy centre more characteristic of a brie. This is our ugly duckling cheese being black and white on the outside, but turns into a swan in your mouth.

A small round 250g blue vein. Mild yet full flavoured cheese typical of the styles that Ron Lindsay has been developing over the past few years. This cheese is black on the outside with some white tuffs and soft and creamy on the inside.