Alsop & Walker

A creamy mushroom earthy tasting cheese with a natural white edible rind. Good for cheese boards and bakings. Made from cow's mild and will continue maturing in a fridge for up to seven weeks becoming softer and stronger. This cheese won a Siver Medal at Nanwhich International Cheese Show and Gold with two stars at the Great Taste Awards..

Cheesemakers of Canterbury

Award-winning camembert-style British Friesian cow’s milk cheese matured for three weeks. Rich and creamy. Leave it out of the fridge on the day you eat it, and watch it open up and bloom like a flower. For years this was a steady seller in the French-speaking area of Belgium.

Cheesemakers of Canterbury

British ewe’s milk camembert style matured for two to six weeks. Luscious, instantly addictive when young sweet and creamy. Wait a week and the taste grows deeper, stronger and ready to take on any heavyweight red wine contender.

Hampshire Cheeses

This Vacherin/Camembert cross is encircled in a spruce collar which gives Winslade a unique and distinctive pine note. Matured in the same way as traditional Camembert, Winslade has an unusual pinkish hue and a dappled rind. A ripe Winslade is soft and unctuous with a quiet floral earthiness. More mild than Tunworth, yet superbly rich and gentle on the palate, this is a very popular choice on a British cheeseboard.

Monkland Cheese Dairy

Made to a camembert style it is a rich, creamy, soft cheese with a white bloom.As the cheese matures it will ripen and soften gradually becoming softer and richer flavoured with time.