Soft/Semi Soft

This luscious washed rind cheese is produced by Fromagerie Guilloteau. The milk is collected from ewes of the Argental region of France. Aged for thirty days this square cheese exhibits a thin bright orange patchy rind. "Brebis" is French for sheep and "Rousse" refers to the colour of the cheese.

When young the flavour is rich and sweet, but as the cheese matures the stronger meaty, earthy flavours develop while the rind becomes a darker rusty orange colour. The texture is soft and velvety and sure to ooze deliciously on your cheese plate.

Classic french double cream brie with a rich layer of garlic and herbs.

Excellent served with salami and baguette or on potatoes.

Produced in the Ile de France region and created by cheese-maker Henri Androuët in the 1930s. It is named after 19th century gastronome and epicure, Jean Anthelme Brillat-Savarin.

Like whipped butter, both in texture and flavour. A triple cream cheese, which means it has a butterfat content of at least 75%. This is achieved by adding rich, luscious cream to whole milk.

The cheese comes in the shape of a truncated cylinder called "bonde", approximately 6 cm in height and 5 to 6 cm in diameter. Chabichou develops a characteristic, edible wrinkled rind dotted with occasional gray patches. Cut the cheese and it reveals a firm, creamy “bright white” interior but not before unwinding a thin buttery layer. Even though it smells typically “goaty”, the flavours are sweet with a bit of salty and tangy edge at the end.

$17