Soft Cheese

Cornish brie is a handmade brie, with a distinctive yellow colour and buttery texture. The farm that produces it, used full-fat pasteruriesd Cornish cow’s milk. The pasteur that they graze on gives the brie it’s deliciously mild flavour and creamy texture.

Baron Bigod cheese is made with raw milk, from Montebeliarde cows in Fen Farm in Suffolk. It is the first unpasteurised Brie to be made in a traditional wheel and ladled, in Britain. Baron Bigod really gives French bries a run for their money!

Made by Alsop & Walker, Lord London is a distinctive bell-shaped cheese made from pasteurised cow’s milk. The semi-soft texture is complimented by delicate a citrus flavour with a hint of honey and lasting butteryness. Enjoy with a glass of crisp prosecco or slice onto a leafy salad for a ...

Chaource is a soft cow’s milk cheese from the Champagne-Ardenne region of France where it has been produced in the village of Chaource since the Middle Ages. The smooth texture is indulgently creamy and richer than Camembert or Brie. The edible rind is velveteen and adds to the cheese’s ...

This smooth and creamy brie is a fantastic choice for soft cheese-lovers. The wheel is great for a party and a wedge will sit really well on a varied cheese board. Try complimenting the mild flavour with a juicy fig or lightly tangy chutney, accompanied by crackers. 

Taleggio is a much-loved Italian cheese made from full cream cow’s milk. The washed-rind cheese has been aged in pinewood crates for 50 days to give a lovely nuanced cheese worthy of the best cheese board. A slightly grassy, floral aroma and rich, nutty flavour is brought alive when paired wit...

Stracchino is a typically Alpine soft cheese with a distinctive milky aroma. The consistency and flavour varies from light and creamy in the summer months to full-bodied richness in winter. Matured for a very short period, stracchino is delicate and mild, perfect for spreading on toast or crackers.&...

Real Italian ricotta is quite different from that found on UK supermarket shelves. This Piedmont ricotta is made using cow and sheep’s milk and cream and is incredibly fresh, so it only lasts a couple of days. The texture is smooth and creamy with a delicate and slightly sweet, milky flavour. ...

Real Italian ricotta is quite different from that found on UK supermarket shelves. This Piedmont ricotta is made using cow and sheep’s milk and cream and is incredibly fresh, so it only lasts a couple of days. The texture is smooth and creamy with a delicate and slightly sweet, milky flavour. ...

Robiola bosina is a delectable Italian cheese made from a blend of sheep and cows milk. It is square-shaped, with a bright white, velvety, edible rind and a silky smooth, straw-coloured interior. Robiola is oozing with flavours reminiscent of earthy forest floors and sweet tangy crème fraiche...

Robiola rocchetta is a member of the deliciously creamy robiola family, often characterised by its triple milk cheeses. Robiola rochetta is made from cow, sheep and goat’s milk. It is a soft and silky cheese that oozes with fresh, sweet and nutty flavours. While it is young it can be quite mil...

Robiola is a soft-ripened Italian cheese that usually combines cow’s, goat’s and sheep’s milk. There are a variety of robiolas produced in the Piedmont region. Perhaps the most famous of these is the robiola di roccaverano, much loved for its predominant use of roccaverano goat&rsq...

The Isle of Wight Soft is a mould ripened pasteurised cheese with a soft white surface, similar to a camembert or brie. One of the most exciting elements of this product is that it changes so much with age. When it is young you can enjoy a firm textured sharp tasting cheese, or but if you let it age...

Brie de Nagis is produced in the le-de-France the home of French Brie, and is very similar to the more famous Brie de Meaux in style and flavour. The truffle cream sandwiched inside is made from Perigord winter truffles which have the strongest nose and flavour of all the black truffles. This is a r...

St Félicien is a cow’s milk cheese that is soft and creamy with a lovely melting texture. 

Brillat-Savarin is pure indulgence. The soft, triple cream cow’s cheese is encased in a light, fluffy rind that gives way to a rich and oozing interior. The irresistibly silky texture and deep creamy flavour pairs beautifully with champagne or crisp, fruity white wines.

This scrumptious cow's milk cheese is thick, smooth and rich - just the ticket for slathering on crackers and bread. Crème fraîche is added twice to the whole milk during the making process, making it extra creamy, and it has a bloomy rind not dissimilar to brie. Definitely one for...

There's no need to introduce this classic - soft, gooey and buttery with overtones of mushroom and woodland, brie never fails to delight, and can be enjoyed alone or in hot dishes, where it melts and binds other ingredients subtly together. If you're tightening the belt this Christmas, or simply wan...

Vacherin is produced in the north-east of the country, where France meets Switzerland. This nutty melt-in-the-mouth cheese is very strong in flavour.Vacherin is often sliced open, filled with Black winter truffles and honey and then baked in the oven - Simply delightful!

Vacherin is produced in the north-east of France, where it meets Switzerland. This nutty melt-in-the-mouth cheese is made from unpasteurised cows' milk and is very strong in flavour. By regulation vacherin can be made only from the milk of two breeds of mountain cow, and only during the winter ...