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 a more earthy and some what stronger and faster ripening cheese.

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

The cheese has a charactoristic white mould rind which ripens the cheese over a period of 3 to 4 weeks, the cheese becoming more runny and strongly flavoured as it ages.

A surface ripened cheese.  Ripened with a Blue Roqueforte type mould giving it the clean salty taste of a blue combined with the soft creamy centre more charactistic of a brie.

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.  Designed to be sold whole or cut up to allow more flexibility for shop owners