On the counter
Metabief, Franche Comte
Soft, Rind Washed
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.
Jonny & Dulcie Crickmore
Raw Cow’s Milk
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.
Villeneuve, Vaud, Switzerland
Raw Cow’s Milk
Marechal's rind is rubbed with hay, which contains a great diversity of mountain herbs and flowers, giving it a distinctive herbal note, in addition to protecting it from moisture loss. The cheeses we have at the moment have moist, sweet-savoury pastes with a distinct spring onion twang at the end.
A Cheesemonger's History of the British Isles, with Ned Palmer
Join us for an evening of cheese and tales with our good friend, fellow cheesemonger and newly published author, Ned Palmer!
We Are Hiring!
We are looking for both full and part-time cheesemongers to join the team. Read on for more information...