On the counter

Mont d'Or

Sancey Richard
Metabief, Franche Comte
Rind washed
Cow’s Milk
Traditional Rennet

Sancey Richard are one of the smallest makers of Mont d’Or in France, and their attention to detail is second to none. While many Mont d’Or makers no longer wash their cheeses, Sancey Richard’s are given a regular wash in brine, giving their rinds a distinct pink colour, and making them a truly washed rind cheese. Similarly, the cheeses are wrapped in stout spruce bands, which lend a distinct pine-y resinous flavour to the paste. The result is a cheese of real character, the rich sweet paste given a refreshing twang from the spruce.

Like all Mont d’Ors, these cheeses are strictly seasonal. They’re on our counters from October to March, so make the most of them while they’re here.

Baron Bigod

Jonny & Dulcie Crickmore
Bungay, Suffolk
Raw Cow’s Milk
Traditional Rennet

Named after a Norman French knight, the remains of whose castle overlooks the farm, is made to a Brie de Meaux recipe, and is full of the rich, mushroom and cabbage flavours of that cheese, but it often retains a chalky core with a sharper, more acidic flavour that proves a refreshing contrast to the vegetal paste under the rind.

Innes Brick

Joe Bennett
Highfields Farm, Staffordshire
Raw Goat’s Milk
Traditional Rennet

Innes Bricks start off life in Staffordshire, but they leave home early to mature in the arches of Neal’s Yard Dairy, who are responsible for developing the delicate geotrichum rind which gives the cheese a gentle honeysuckle aroma.


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