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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.
Nicola Robinson & Martin Gott
Holker Farm, Cumbria
St James is a seasonal cheese, with milking taking place from early spring until late autumn. The raw milk is used every day to produce the cheese, with Martin even cultivating his own starter cultures from the milk itself. The result is a pure reflection of excellent milk and quality farming.
St James has a rich, savoury sweetness with the cheese varying in both texture and flavour across the season.
Highfields Farm, Staffordshire
Raw Goat’s Milk
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.
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!