Washed Rind cheese stands out as the pungeant one on the board as the cheese is dunked in brine and often rubbed in an alcoholic liquid. The fresh curd is left to drain in moulds - and then dipped to stop the wrong bacteria from forming on the surface due to high moisture and humidity,  The result is a 'sticky' skin of bacteria that becomes part of the cheese. Developed by Trappist monks, it is an ancient technique and produces the supple and elastic, smelly cheeses.  

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KELTIC GOLD

From a rugged Cornish coast comes a sublime, smelly, sticky Cider rubbed Rind cheese. Strong and sweet.

It has a pale supple interior and delicious apricot, meaty coating, made with organic Ayreshire cows milk.

Cow • Cornwall • U,V

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OXFORD ISIS
A true shop winner this one....Triple dipped in Honey Mead this becomes quite a powerful cheese. The alcohol breaks down the rind to help create a sticky, chrystaly, sweet and soft addiction. Almost advisable to eat this as an only cheese and complement it with light English white wine and green grapes.
Cow • Oxford • P,V

STINKING BISHOP

Inspired by Cisterian Monks and created by a great food historian this has to be great! A savoury smooth, soft cheese it is washed in "Perry" an historic pear cider as it matures and gives a smelly crust to an oozing sensual delight. Not as strong on the palette as the name suggests but definately as 'aromatic'
Cow • Gouces • P,V

OGLESHIELD
Very unusual combination of a deep pale, mild and crumbly interior complemented by a softer cider washed rind
that breaks down into a pungeant sweeter delight. GOT TO BE TRIED!
Cow • Dorset • U,V