This Week’s Cheese

We have two cheeses this week, first is Isigny Sainte-Mere Petit Camembert, made from raw cow’s milk, known in the local area as white gold! it is this outstanding raw material which allows this cheese cooperative to make a Camembert that never fails to take on a beautiful colour as it ripens, with a heady perfume. Milk from the farms in the cooperative have a naturally occurring lactic bacterial flora which are unique to the Isigny terroir. Because they are present in Isigny Sainte-Mère Camemberts, the taste is sufficiently distinctive for experts to identify the cooperative’s in a random batch of Camemberts.

Delicious on your cheese board served with honey and walnuts or baked with garlic. £4

Our second cheese this week is Feta, our feta is made with milk from sheep and goats raised on local grass. This particular environment is what gives the cheese its unique characteristics.

Feta is made with milk from sheep and goats raised on local grass. This particular environment is what gives the cheese its unique characteristics. Feta’s flavour is tangy and sharp when it’s made with sheep’s milk, but milder when combined with goat’s milk. Feta is produced in blocks and is firm to the touch. However, it can crumble when cut and has a creamy mouth feel. This cheese is proceed by PDO to protect this authentic Greek cheese.

Essential in a greek salad. £3.20. 200g