Soft white cheeses are high in moisture and are covered in a penicillin mould which acts as a coating and 

helps break down the curds, adding to the overall mature texture and flavour

These cheeses only mature for a few weeks and are usually luscious and creamy with subtle grassy flavours. 

 

 

 

 

BOWS BRIE

The thick white rind contrasts with the deep buttery full flavoured paste which can become very oooozy! Another great local cheese made by The Cheese Makers od Canterbury up the road in Dargate.

Cow • Kent • P,V

 

CHAUCERS CHOICE

Small and deep, staying quite firm and ripening to a strong savoury Brie. A Kent classic.

Cow • Kent• P,V

 

SUSSEX CAMEMBERT

This Sussex cheese has a very unusual rippled white rind and a herby, buttery flavour. Can become very potent! Made by the fabulous cheese boys (Nick and Arthur) at Alsop & Walker.

Cow • Sussex • P,U

 

LORD LONDON

Brilliant!! A white peaked dome shape - this is pretty unique in the British cheese world. Light, lactic and lemony - you can get cravings for a cheese like this! It stays quite firm in texture but this adds to its character. Nick and Arthur have transported this Spanish recipe brilliantly to Sussex.

Cow • Sussex • P,V

​

COLLEGE WHITE BRIE
Distinctive, peaty and earthy - this brie from Cranborne Chase in Dorset has complex flavours. Starting young with light mushroomy tones it can develope to strong, earthy and salty. When truly runny it mellows out. Mmmmmm!
Cow • Dorset • U,V

SHARPHAM
Made from double Jersey Cream, this is a thick golden creamy cheese that is buttery when young and quite strong and camembert like when mature. Very naughty but nice!
Cow • Devon • U,V

​

COOLEENY

Beautiful grassy flavours in a classic mould ripend cheese. This is made from a mix of pastueurised and unpasteurised milk from their own herd in Moyne, Co Tipperary. It also has veg and animal rennet used in the making.

Cow • Tipperary • P,V

​