Collection: Soft & Washed Rind Cheese

Selected by award-winning affineur Rodolphe Le Meunier, this soft-ripened Camembert is made from pasteurised cow’s milk. Its bloomy rind encases a rich, glossy paste with buttery, earthy flavours and delicate mushroom notes.

Rich, meaty and spicy but counterbalanced by an edge of floral sweetness. With a silky, sometimes liquid centre and a spicy, piquant aroma, it is not hard to believe the urban myth that carrying this cheese is banned on the Paris Métro.

Smooth and supple. Notes of ‘walnuts’ and ‘meadow flowers’. The flagship cheese of Haute-Savoie. The green label indicates that this is the rare farmstead variety, and it has been washed twice by Fromagerie Joseph Paccard, leading to an intoxicating aroma of leather and spruce. Unfortunately, Reblochon is currently out of stock. This is due to a temporary ban on the import of French and Italian raw milk soft and semi-soft cheeses due to an outbreak of a disease in cattle. There have been minimal cases, but DEFRA are maintaining a very cautious approach to protect our British herds.Suggested Alternative: YarlingtonLovers of Reblochon will surely enjoy this British washed rind cheese with a blush coat and a plump and glossy interior.

Supple and rich. Delightfully salty with sweet hints of almond. Born out of a study group of friends, Het Hinkelspiel was among the first Belgian organic cheese producers. This co-op takes the idea of a classic abbey-style cheese, and reinvents it with their own raw goats’ milk.

Milky and crumbly, maturing to silky and fruity. A Taleggio with a fruity silky paste, which may break down at the edges but remains crumbly and fresh-tasting in the centre.

Crumbly and tangy. Rich, mouth-filling creaminess.

Custard-like texture. Lemon and olive flavours. The perfect entry point for anyone yet to try a torta-style cheese. Its Spanish cousins can be pricey and overpowering. Zimbro is approachable and moreish, and comes from Beira Baixa in eastern Portugal.

Available between January - early May. Supple and mouth-coating. Rich, nutty and even meaty at times. Available in Quarter Cut (approx 250g)

Supple, creamy, lactic, delicate and gloriously earthy. The search for a perfect Saint Nectaire Fermier took us underground into caves carved into volcanic rock a century ago. We emerged having found something truly special: the hand-wrought affinage of Fromagerie Guillaume. Unfortunately, St Nectaire is currently out of stock. This is due to a temporary ban on the import of French and Italian raw milk soft and semi-soft cheeses due to an outbreak of a disease in cattle. There have been minimal cases, but DEFRA are maintaining a very cautious approach to protect our British herds. Suggested Alternative: St HelenaA British washed rind cheese inspired by St Nectaire which offers a similar supple paste with fruity & rich dairy notes that develop to an earthy/ vegetal finish.