{"title":"Soft \u0026 Washed Rind Cheese","description":"\u003cp\u003eFamous since the time of Charlemagne, Brie de Meaux is the classic and original Brie cheese, made just outside Paris in the Île-de-France. It was famously crowned the ‘king of cheeses’ by Talleyrand in the 1814 Congress of Vienna. \n\u003cbr\u003eSome struggle to tell the difference between Brie and Camembert. Despite both being made from cows’ milk and both being soft cheeses, they are, however, quite different.\u003c\/p\u003e","products":[{"product_id":"baron-bigod","title":"Baron Bigod","description":"\u003cp\u003eBaron Bigod is a stunning brie-style cheese, with a rich, full, earthy flavour and a lingering finish. It's made by Jonny Crickmore from the milk of his own herd of Montbeliarde cows in Suffolk. Jonny likes the cheese best when its wrinkly coat has broken down the golden, buttery paste under the rind, while a thin line of lactic curd at the centre remains.\u003c\/p\u003e\n\u003cp\u003eJonny’s family has been farming the land here for three generations, but it was only recently that Jonny decided it was time to make some radical changes. He wanted to start selling raw milk, and to move into making the best cheese that he could. But raw milk and fine cheese need the best ingredients, and the family’s herd of Friesians weren’t really the best place to start.\u003c\/p\u003e\n\u003cp\u003eSo Jonny set off to France in search of cows that could produce the highest quality milk available. He chose Montbeliarde, the cows whose high protein milk is used for some of the famous French cheeses such as Comté and Vacherin Mont d’Or. He brought his ladies back to Suffolk, and set about building up his herd by cross-breeding Friesians with Montbeliardes to gradually add the great benefits this breed brings to the family’s own herd.\u003c\/p\u003e\n\u003cp\u003eGreat milk deserves the utmost respect, and Jonny’s perfectionism in choosing his herd is matched by his approach to cheese-making. The warm milk straight from the milking parlour is handled as carefully as possible to preserve its delicate cell structure. The milk is gravity-fed to the dairy, where it is gently poured into the cheese vat.Each stage of the process is done by hand, from cutting the curds with long knives to carefully transferring the fragile curds into the moulds by using the traditional pelle-a-brie ladles.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eIf you choose to purchase a whole, 1kg Baron Bigod cheese, you will receive it hand-wrapped in wax paper and packed in its own, beautiful wooden box.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e*A whole Baron Bigod weighs approximately 3kg. 250g and 500g are a cut of a whole cheese.  \u003c\/em\u003e\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"250g","offer_id":52435458916616,"sku":"CCSF132","price":10.5,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":52435458883848,"sku":"CCSF132","price":21.0,"currency_code":"GBP","in_stock":true},{"title":"3kg","offer_id":52435458949384,"sku":"CCSF132","price":126.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/baronbigod13604_b__uyd34sohatdhcoig_1.jpg?v=1755855844"},{"product_id":"baby-baron-bigod-250g","title":"Baby Baron Bigod 250g","description":"\u003cp\u003eBaron Bigod is a stunning brie-style cheese, with a rich, full, earthy flavour and a lingering finish. It's made by Jonny Crickmore from the milk of his own herd of Montbeliarde cows in Suffolk. Jonny likes the cheese best when its wrinkly coat has broken down the golden, buttery paste under the rind, while a thin line of lactic curd at the centre remains.\u003c\/p\u003e\n\u003cp\u003eJonny’s family has been farming the land here for three generations, but around ten years ago Jonny decided it was time to make some radical changes.He wanted to move into making the best cheese that he could. But fine cheese needs the best raw ingredients, and the family’s herd of Friesians weren’t really the best place to start.\u003c\/p\u003e\n\u003cp\u003eSo Jonny set off to France in search of cows that could produce the highest quality milk available. He chose Montbeliarde, the cows whose high protein milk is used for some of the famous French cheeses such as Comté and Vacherin Mont d’Or. He brought his ladies back to Suffolk, and set about building up his herd by cross-breeding Friesians with Montbeliardes to gradually add the great benefits this breed brings to the family’s own herd.\u003c\/p\u003e\n\u003cp\u003eGreat milk deserves the utmost respect, and Jonny’s perfectionism in choosing his herd is matched by his approach to cheese-making. The warm milk straight from the milking parlour is handled as carefully as possible to preserve its delicate cell structure. The milk is gravity-fed to the dairy, where it is gently poured into the cheese vat. Each stage of the process is done by hand, from cutting the curds with long knives to carefully transferring the fragile curds into the moulds by using the traditional pelle-a-brie ladles.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e*This is a whole 250g baby cheese.\u003c\/em\u003e\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"250g","offer_id":52692889862408,"sku":"CCSF091","price":13.4,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/BabyBaron_027_1000x1000px.jpg?v=1760971872"},{"product_id":"baron-bigod-whole-1","title":"Baron Bigod Whole 1kg","description":"\u003cp\u003eBaron Bigod is a stunning brie-style cheese, with a rich, full, earthy flavour and a lingering finish. It's made by Jonny Crickmore from the milk of his own herd of Montbeliarde cows in Suffolk. Jonny likes the cheese best when its wrinkly coat has broken down the golden, buttery paste under the rind, while a thin line of lactic curd at the centre remains.\u003c\/p\u003e\n\u003cp\u003eJonny’s family has been farming the land here for three generations, but it was only recently that Jonny decided it was time to make some radical changes. He wanted to start selling raw milk, and to move into making the best cheese that he could. But raw milk and fine cheese need the best ingredients, and the family’s herd of Friesians weren’t really the best place to start.\u003c\/p\u003e\n\u003cp\u003eSo Jonny set off to France in search of cows that could produce the highest quality milk available. He chose Montbeliarde, the cows whose high protein milk is used for some of the famous French cheeses such as Comté and Vacherin Mont d’Or. He brought his ladies back to Suffolk, and set about building up his herd by cross-breeding Friesians with Montbeliardes to gradually add the great benefits this breed brings to the family’s own herd.\u003c\/p\u003e\n\u003cp\u003eGreat milk deserves the utmost respect, and Jonny’s perfectionism in choosing his herd is matched by his approach to cheese-making. The warm milk straight from the milking parlour is handled as carefully as possible to preserve its delicate cell structure. The milk is gravity-fed to the dairy, where it is gently poured into the cheese vat.Each stage of the process is done by hand, from cutting the curds with long knives to carefully transferring the fragile curds into the moulds by using the traditional pelle-a-brie ladles.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003eHand-wrapped in wax paper and packed in its own beautiful wooden box.\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"1kg","offer_id":52435457671432,"sku":"CCSF013","price":46.85,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/baronbigod13604_b__uyd34sohatdhcoig_1_e3479bcc-2e64-4c73-af3b-9741d0ad7f50.jpg?v=1755855846"},{"product_id":"ashcombe","title":"Ashcombe","description":"\u003cp\u003eMade in the rolling hills of the Cotswolds, Ashcombe is a smooth and supple cheese, with a striking line of ash running through the middle. The paste brings rich notes of hazelnuts, while the rind can offer more savoury tones. An Anglo-French fusion with real je ne sais quoi.\u003c\/p\u003e\n\u003cp\u003eWinner of Best English Cheese, Best Farmhouse Cheese, Best New Cheese, Best Washed Rind Cheese, and Supreme Champion at the Artisan Cheese Awards 2021.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e*A whole Ashcombe weighs 6kg. Smaller weights are a cut of a whole cheese. \u003c\/em\u003e\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"250g","offer_id":52435447939336,"sku":"CCSF136","price":12.11,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":52435447906568,"sku":"CCSF136","price":24.23,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":52435447873800,"sku":"CCSF136","price":48.45,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/ashcombe_005sam_b.jpg?v=1755855845"},{"product_id":"bath-soft","title":"Bath Soft Cheese","description":"\u003cp\u003eA mild and creamy, brie-style cheese made to an original 19th century recipe from the milk of the farm's own herd, by Graham Padfield at Kelston, Bath.\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"250g","offer_id":52254649942280,"sku":"CCSF056","price":11.6,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/9FC67CFC-6714-4ACA-8E5C-D37CF9D2E687_1_201_a.jpg?v=1770806640"},{"product_id":"bix","title":"Bix","description":"\u003cp\u003eThe addition of the double cream makes this cheese hard to resist. Made by Rose Grimmond, a relation of Ian Fleming of James Bond fame. But don't just keep it \u003cem\u003eFor Your Eyes Only.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"100g","offer_id":52254651220232,"sku":"CCSF162","price":9.7,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/230215_finecheese_bix_29_b.jpg?v=1755855865"},{"product_id":"brillat-savarin","title":"Brillat Savarin","description":"\u003cp\u003eAn intensely rich and luscious cheese, made with the addition of cream, with notes of button mushrooms and crème fraiche.\u003c\/p\u003e\n\u003cp\u003e\"Created in the 19th century and named after gourmand Jean Anthelme Brillat-Savarin, who famously said, “Dessert without cheese is like a beauty with only one eye”. \"\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"200g","offer_id":52254653022472,"sku":"CCSF080","price":11.0,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":52254653055240,"sku":"CCSF166","price":19.8,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/240305_finecheese_brillatsavarin_008.jpg?v=1755855868"},{"product_id":"brie-de-meaux-donge","title":"Brie de Meaux Dongé","description":"\u003cp\u003eComplex. At the same time, it is rich, vegetal and ‘mushroomy’.\u003cbr\u003eMade since 1930 by the Dongé family, one of the cheese’s last seven producers. The Medaille d’Or is an award that might be won once in a lifetime. Family Dongé have won it nine times.\u003c\/p\u003e\n\u003cp\u003eThe promise of soft riches that glide down the tongue, as Brie de Meaux's cheese eases away from its crust. From the Ile de France outside Paris, and made by the Dongé family. \u003cstrong\u003eNine times Winner of the coveted Medaille D’Or\u003c\/strong\u003e. Full-flavoured, with a Camembert-like fruitiness. Absolutely the real thing.\u003c\/p\u003e\n\u003cp\u003eFamous since the time of Charlemagne, Brie de Meaux is the classic and original Brie cheese, made just outside Paris in the Ile-de-France. It was famously crowned the ‘king of cheeses’ by Talleyrand in the 1814 Congress of Vienna.\u003c\/p\u003e\n\u003cp\u003eThis Brie is made by the third generation of the Dongé family, Luc and Jean-Michel. Their grandfather, Étienne Dongé, set the dairy up in 1930, and the Dongé family remains one of the last seven producers of Brie de Meaux.\u003c\/p\u003e\n\u003cp\u003eConsidered by many to be the best Brie makers, Luc and Jean-Michel have won the prestigious Medialle d’Or nine times since 2000 (an award usually won only once in a lifetime).\u003c\/p\u003e\n\u003cp\u003eThe cheese is made using unpasteurised milk from the local area; it takes 25 litres to make one 3kg cheese. Following traditional methods, the curd is hand-ladled before being drained and aged for 6-8 weeks. Brie de Meaux has fruity and vegetable undertones, with a smooth velvety texture. A complex, rich cheese.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cem\u003e*A whole Brie de Meaux weighs approximately 3kg. Smaller weights are a cut of a whole cheese. \u003cbr\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"250g","offer_id":52435460915464,"sku":"CCSF043","price":8.25,"currency_code":"GBP","in_stock":false},{"title":"500g","offer_id":52435460882696,"sku":"CCSF043","price":16.5,"currency_code":"GBP","in_stock":false},{"title":"1kg","offer_id":52435460849928,"sku":"CCSF043","price":33.0,"currency_code":"GBP","in_stock":false},{"title":"3kg","offer_id":52435460948232,"sku":"CCSF043","price":99.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/brie_jl_14-15_b__eefebdoi18zhb6sj.jpg?v=1755855865"},{"product_id":"brightwell-ash","title":"Brightwell Ash","description":"\u003cp class=\"p1\"\u003eFraser Norton and Rachel Yarrow make this cheese with the milk of their own herd of Anglo Nubians. Produced on a small scale and following a slow-make recipe, it is reminiscent of Loire Valley cheeses.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eAt the start of the year, Fraser and Rachel moved their home, family, dairy and 241 goats from their rented farm in Oxfordshire, to their very own farm in Carmarthenshire, Wales. Once they got their goats settled in it was kidding time, and now their first Welsh cheeses are ready to be released. And they were worth the wait! These bright, fresh, zesty cheeses are light in texture and perfect for Spring.\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"140g","offer_id":52254653808904,"sku":"CGSF044","price":13.45,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/20211405-fcc-brightwell-ash43515_b.jpg?v=1755855867"},{"product_id":"buffalicious-mozzarella","title":"Buffalicious Handmade Somerset Mozzarella","description":"\u003cp\u003eAt long last, a perfect British buffalo milk Mozzarella. Made by Jonathan Corpe on the family farm near Yeovil, from the milk of their own herd of water buffalo. Jonathan’s father swapped from cows to water buffalo back in the 90s, but soon concentrated on meat, rather than dairy. Like many sons of farmers, as a young man Jonathan left to forge a new career for himself, but soon felt the call to return to the farm and the animals. The meat business was well established but Jonathan believed the time had come to bring some milkers into the herd and experiment with Mozzarella. Mozzarella is notoriously difficult to make well. As Jonathan says, “There’s nowhere to hide when it comes to making good Mozzarella”. It is a deceptively simple cheese and has to be just right to capture the buffalo milk to perfection. Jonathan stretches and spins the curd by hand himself. Timing is crucial to get just the right elasticity, as, when it comes to Mozzarella, the texture is just as important as the flavour. Luckily his study, research and hard work have all paid off. This is a British Mozzarella of which he can be truly proud.\u003c\/p\u003e\n\u003cp\u003eKeep refrigerated below 8˚. Once open, eat in full. This is a very fresh product and may have a very short shelf life of as little as 4 days.\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"110g","offer_id":52254653972744,"sku":"CBSF012","price":5.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/buffalicious_b.jpg?v=1755855865"},{"product_id":"buffalo-mozzarella","title":"Mozzarella di Bufala DOP - Buffalo Mozzarella","description":"\u003cp\u003eImported by us directly from Campania every two weeks, these stretched curd cheeses from La Baronia embody the purity and goodness of buffalo milk. It is this fertile pasture, rich in wetland species, that gives the milk its delicate taste and unique aroma.     The Cutillo family started La Baronia 30 years ago. They began by researching the working methods of the buffalo dairymen, practices that had been handed down since the 8th Century, when buffalos first arrived in Campania. Animal husbandry is everything to the family. To keep the buffalo happy and healthy in the hot Summer climate, the animals \"swim\" several times a day in large water tanks. How cool is that?    The fresh, stretched curd cheese is composed of very thin layers. It is yielding in texture, porcelain-white in colour and has a slightly sour taste. It is thought that mozzarella takes its name from the verb mozzare, meaning 'to cut' referring to the way that the cheese makers cut each ball by hand from the large mass of stretchy curd formed when the cheese is immersed in hot water and kneaded by hand.\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"125g","offer_id":52254654234888,"sku":"CBSF001","price":4.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/la-baronia-3_b__klnwfekxkd8rqwbl.jpg?v=1755855865"},{"product_id":"burrata-di-bufala","title":"Burrata di Bufala","description":"\u003cp\u003eAlmost indescribably luscious and delicious, our Burrata is a ball of the finest buffalo milk mozzarella which is formed into a hollow pouch and then filled with fresh curds and cream which spill out of the core onto your plate when you gently tear the cheese apart with your hands. Just like the finest Mozzarella di Bufala, it must never be sliced with a knife! It is rich, creamy and delicious with a delicate milky taste and just a hint of sourness to freshen the palate and stop it from being cloying. It must be eaten as fresh as possible and as we import it direct from Italy every week, when it’s gone, it’s gone!\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"125g","offer_id":52254654267656,"sku":"CBSF010","price":4.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/la-baronia-burrata-3_b__wictlmvc0lkayy31.jpg?v=1755855866"},{"product_id":"cabriolait","title":"Cabriolait","description":"\u003cp\u003e*A whole Cabriolait weighs approximately 2kg. Smaller weights are a cut of a whole cheese. \u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"250g","offer_id":52435456885000,"sku":"CGSF091","price":13.66,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":52435456852232,"sku":"CGSF091","price":27.33,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":52435456819464,"sku":"CGSF091","price":54.65,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/cabriolait-stack-extended_1_1.jpg?v=1755856093"},{"product_id":"carboncino","title":"Carboncino","description":"\u003cp\u003eA delicate, fully-ashed mixed milk cheese. From Caseficio dell'Alta Langa in Piedmont.  Creamy, with  just a hint of 'goatiness' and a yielding texture.\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"160g","offer_id":52254654693640,"sku":"CMSF005","price":9.25,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/carboncino-2017-by-fcc--1_b__tsjhq4lvdk3yt9om.jpg?v=1755856094"},{"product_id":"camembert-de-normandie","title":"Camembert de Normandie","description":"\u003cp id=\"QG7Y258\"\u003eNowadays, a true Camembert de Normandie is a rare cheese indeed. The real deal should be hand-ladled, made with raw Normande cows’ milk and have a thin, undulating rind. Just like this.\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"250g","offer_id":52254654759176,"sku":"CCSF044","price":9.85,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/camembert_jl_14-15_b__siunihll5jk7zqra.jpg?v=1755856090"},{"product_id":"cathare","title":"Cathare","description":"\u003cp id=\"NWNC6GM\"\u003eNamed after a rebellious Christian sect from the Middle Ages and decorated with the region’s Occitan cross. Made by the Fricker family in Saint-Félix-Lauragais, and ripened by affineur François Bourgon for the thinnest of wrinkled rinds and the complexity of gentle, sweet milk.\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"150g - 180g","offer_id":52254654923016,"sku":"CGSF086","price":11.1,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/cathare-fcc-june-23-dsc_1051.jpg?v=1755856091"},{"product_id":"chaource","title":"Chaource","description":"\u003cp\u003eMade in Burgundy since the Middle Ages, this cheese is prized for its snowy texture and trickling cream line. The long, slow set comes from the farmers’ historical habit of leaving their morning milk to rest as they went out to tend to their grapes.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"250g","offer_id":52254663868680,"sku":"CCSF167","price":10.9,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/chaource-2017-by-fcc--5_b.jpg?v=1755856101"},{"product_id":"crottin","title":"Crottin","description":"\u003cp\u003eCrottin is one of the most famous of all the classic goats’ cheeses from the Loire. Once made, the cheeses go into the skilled hands of Rodolphe le Meunier, Master Affineur and winner of the Meilleur Ouvrier de France.\u003cbr\u003e\u003cbr\u003eThe young, fresh cheeses are nurtured until they have developed a soft, fluffy coat, turning more wrinkled with time; and at this point they can be enjoyed for their light, milky flavours.\u003cbr\u003e\u003cbr\u003eOnce the Crottin are matured further, they develop more intense, aromatic flavours and grow a bloom of white, grey, blue and green moulds. It is a true classic among the many French goats’ cheeses.\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"50g - 80g","offer_id":52254667407624,"sku":"CGSF025","price":8.45,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/crottin_0003_b_2_mo47s6hduco0vekm.jpg?v=1755856107"},{"product_id":"cossanella","title":"Cossanella","description":"","brand":"The Fine Cheese Co.","offers":[{"title":"200g","offer_id":52254667505928,"sku":"CCSF176","price":7.25,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/ccsf176-cossanella-stack-cut-new.jpg?v=1755856106"},{"product_id":"cravanzina","title":"Cravanzina","description":"","brand":"The Fine Cheese Co.","offers":[{"title":"220g","offer_id":52254668095752,"sku":"CMSF014","price":7.75,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/cmsf014-cravanzina_1.jpg?v=1755856107"},{"product_id":"dorstone","title":"Dorstone","description":"\u003cp\u003eAward-winning Dorstone cheese has a curd that's snowy-white, a texture like ‘ice cream’, and a flavour which is mellow and creamy with a lemony freshness.\u003c\/p\u003e  \u003cp\u003eThe cheese is made to a very slow lactic set recipe; and the curds are pre-drained, before being gently placed into moulds, to create Dorstone’s light, almost mousse-like texture.\u003c\/p\u003e  \u003cp\u003eAfter being removed from the moulds, Dorstone is coated in ash, and then ripened to develop a faint veining reminiscent of Carrera marble!\u003c\/p\u003e  \u003cp\u003eCharlie uses kids’ rennet rather than calves’, as he feels it allows the cheese to stay more true to the flavours inherent in the milk.\u003c\/p\u003e  \u003cp\u003eIn 2013, The Fine Cheese Co. entered Dorstone into the competition at the Mondial du Fromage in Tours, in the Loire: the heart of French goats’ cheese making. We were delighted when it was awarded a Gold Medal, proving that Dorstone is as fine an example of an outstanding goats’ milk cheese as any made by a Frenchman.\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"150g - 180g","offer_id":52254670487816,"sku":"CGSF002","price":14.25,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/210222_finecheese_dorstone_010.jpg?v=1755856121"},{"product_id":"drunk-monk","title":"Drunk Monk","description":"\u003cp\u003eThe Trappist monasteries that were formed in Europe both during and after the Middle Ages were known for mastery of two foods: beer and cheese. These orders of monks had a marked influence on Belgium that carries on to the modern day, demonstrated both in the country’s characteristically strong ales, and washed-rind cheeses. It follows that these two abbey specialties should not only complement each other in flavour, but also combine in recipes. The novel creation of Drunk Monk follows this line of thought. The cheese begins its life in Roeselare, West Flanders, at Kaasboerderij ‘T Groendal, where it is made by third-generation cheesemaker Johan Deweer and his son Louis-Philippe. The once formed, the cheese is washed twice in REX Blonde Ale, a special collaboration between organic brewer Brouwerij Anders and cheese ripener Kaasaffineurs Van Tricht. Full of refreshing Cascade hops and weighing in at a potent 6.9% ABV, REX was conceived as a perfect beer to pair with cheese. It also makes for a great flavouring, as the sweet malt and slightly bitter hint from the hops marries to the savoury, salty characteristics of the cheese. Ripened between five to seven weeks by affineur Frederic Van Tricht, Drunk Monk is utterly moreish with a pliable and fudgy texture, slightly floral and funky aroma, and meaty, malty flavour.\u003c\/p\u003e\n\u003cp\u003e*A whole Drunk Monk weighs approximately 2.2kg. Smaller weights are a cut of a whole cheese. \u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"250g","offer_id":52435454099720,"sku":"CCSF177","price":13.35,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":52435454066952,"sku":"CCSF177","price":26.7,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":52435454034184,"sku":"CCSF177","price":53.4,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/240305_finecheese_drunkmonk_002.jpg?v=1755856122"},{"product_id":"epoisses-gaugry-1","title":"Epoisses Gaugry","description":"\u003cp\u003eEpoisses cheese has a distinctive, sticky, wrinkled rind, which can vary in colour from ivory to orange, and even a darker shade of brick red. The rind is developed by regularly washing the surface of the young cheese with a mixture of brine and Marc de Bourgogne. The cheeses are washed for four to six weeks. As the cheese ripens, the smooth surface becomes more and more wrinkled and sticky, and the colour changes through the natural development of Brevibacterium moulds.\u003c\/p\u003e  \u003cp\u003eAlways one of our favourites, Epoisses is usually the first to be snaffled after a photo shoot; and we were entirely happy with our version, until we tasted this one made by Fromagerie Gaugry. One mouthful and we knew we had to change producer. Fromagerie Gaugry are intensely proud of the traditions of Bourgogne, and are the last dairy to make a traditional, raw milk Epoisses.\u003c\/p\u003e  \u003cp\u003eThere are records of Epoisses being made as long ago as the 16th Century, by monks close to the village of Époisses in Burgundy, but the cheese gradually died out. It was eventually revived in the 1950s. The rediscovery of this glorious cheese was rewarded by the award of an AOC Protected Designation Origin in 1991. \u003c\/p\u003e  \u003cp\u003eThe cheese has a spicy, pungent aroma. When the edges start to collapse away from the sides of the wooden box, the Epoisses is ready to eat. The interior will have ripened to a silky smooth sometimes even liquid texture; and the flavour will have developed to a full, meaty, spicy richness, with an edge of sweetness. Colourants are strictly forbidden by the AOC, so the colour of the rind will vary during the season.\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"250g","offer_id":52254671372552,"sku":"CCSF198","price":19.85,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/fcc-epoisses_b__1.jpg?v=1755856121"},{"product_id":"eve","title":"Eve","description":"\u003cdiv class=\"ewa-rteLine\"\u003eJust as ancient sculptures and racy works of art would be covered with a fig or vine leaf, so too is this little masterpiece. The rind is washed in Somerset Cider Brandy, for added complexity.\u003c\/div\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"125g","offer_id":52254672060680,"sku":"CGSF001","price":10.85,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/210222_finecheese_eve_019.jpg?v=1755856121"},{"product_id":"finn","title":"Finn","description":"\u003cp\u003eSoft and unctuous, this delicious double-cream cheese is made by Charlie Westhead at Neal’s Yard Creamery.\u003cbr\u003eBased on the classic double-cream cheeses of France, Finn was one of Britain’s first double-cream cheeses, and is made using  the cream of the milk enriched with double cream. \u003cbr\u003eStarting off lactic and creamy, Finn develops light mushroom and walnut flavours, and a smooth ice cream texture. \u003cbr\u003eThe milk comes from the farm next door.  The herd is Friesian and Jersey, which gives an added richness to the milk.\u003cbr\u003eFinn has a long setting time. The setting is mainly achieved by acidity rather than by rennet, and the white coat grows slowly on the surface of the cheese before Finn is wrapped and allowed to develop its rich creaminess.\u003cbr\u003eCharlie began making this cheese soon after starting Neal’s Yard Creamery.  He named it after his dog at the time, although Finn rather suitably  means ‘Great White One’ in Irish.\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"200g","offer_id":52254674452744,"sku":"CCSF002","price":10.75,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/finn_by_fcc_2017-5_b__dowpv2athjngiohz.jpg?v=1755856126"},{"product_id":"fougette-au-thym","title":"Fougette au Thym","description":"\u003cp id=\"NWNC6GM\"\u003eThis petit quenelle of goat’s cheese is a rare find, made at a small family-owned goat farm just North of Toulouse. Their herd of goats is only about three hundred strong, and enjoy a life outdoors feeding only on the wild garrigue scrubland and what is grown on the farm. Their milk is made into cheese on the farm, aromatised with thyme and thyme leaves, then sent within the same week to Rodolphe le Meunier’s caves in Touraine. There, he and his team of affineurs mature it for a further ten days to nurture a delicate Geotrichum rind, which clings tightly to the paste. The name of the cheese is a portmanteau of fougere and bouygette, referring firstly to the fern that topped the original version of the cheese, and then to the local term for the cheese’s shape. Gently milky with the texture of a mousse, it is sweetly herbal with approachable salinity.\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"70g - 100g","offer_id":52254675173640,"sku":"CGSF084","price":10.9,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/Fougette_002_1000x1000px.jpg?v=1758535061"},{"product_id":"galet-de-tours","title":"Galet de Tours","description":"\u003cp\u003eFor celebrated affineur, Rodolphe le Meunier, an AOP status can get in the way of experimenting with a much-loved cheese. This is a Selles-sur-Cher in all but name, and Rodolphe’s maturation brings even greater complexity and balance.\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"130g - 160g","offer_id":52254676484360,"sku":"CGSF076","price":12.45,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/galet-de-tours-fcc---dsc_1000_b.jpg?v=1755856136"},{"product_id":"golden-cenarth","title":"Golden Cenarth","description":"\u003cp\u003eA cross between a Reblochon and an Epoisses, Golden Cenarth cheese is a soft, pungent, washed-rind cheese that has gone on to win a number of awards, including Supreme Champion at the British Cheese Awards 2010 and Best British Semi-Soft Cheese in 2016.\u003c\/p\u003e  \u003cp\u003eMade by Carwyn Adams on the family farm in Carmarthenshire. Carwyn’s parents, Gwynfor and Thelma Adams, have been farming for over 42 years. Cheese-making has now been in the family for six generations. Thelma began making cheese in 1987 and soon established her reputation as a fine maker of traditional Caerffili, and was at the heart of the revival of Welsh artisan cheese-making.\u003c\/p\u003e  \u003cp\u003eWhen Carwyn returned to the family farm to develop the cheese-making business, he wanted to make more than just the Caerffili that his mother made so well; and so he started to experiment with different moulds and maturing methods. He has a flair for developing new flavours, one of which has resulted in Golden Cenarth.\u003c\/p\u003e  \u003cp\u003eAfter discovering an orange culture growing on a moist Caerffili, Carwyn allowed it to age, eager to discover what effect this would have on the cheese. He found that, with time, it softened the rind and gave rise to an unmistakable seductive pungency. Since that time, the culture has been kept alive and, even today, all Golden Cenarth cheeses are made using the original strain of Brevibacterium.\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"200g","offer_id":52254677467400,"sku":"CCSF078","price":10.65,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/golden_cenarth_by_fcc_2017-6_b.jpg?v=1755856142"},{"product_id":"graceburn","title":"Graceburn","description":"\u003cp\u003eGraceburn is a superbly soft and rich cheese, based on a Persian Feta recipe, and made by David Holton at Blackwoods Cheese Company in Kent.\u003c\/p\u003e\n\u003cp\u003eDavid has based his dairy on Common Work Organic Farm, which has a herd of Friesian Holsteins, cross-bred with Swedish Red and Montbeliarde cattle. This milk provides the perfect balance of butter fat and proteins, which makes it particularly suitable for creating this super-creamy, fresh cheese.\u003c\/p\u003e\n\u003cp\u003eInitially, David soaks the fresh cheeses in brine. Unlike traditional Feta, which is preserved in larger blocks, Graceburn is broken by hand into smaller pieces, and steeped in a blend of extra virgin olive oil and rapeseed oil, infused with thyme, garlic, bay and pepper.\u003c\/p\u003e\n\u003cp\u003eThe rich and creamy cows’ milk makes Graceburn softer and more melt-in-the-mouth than traditional Feta.\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"250g","offer_id":52254677631240,"sku":"CCSF023","price":10.8,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/graceburn-original.jpg?v=1755856141"},{"product_id":"golden-cross","title":"Golden Cross","description":"\u003cp\u003eGolden Cross cheese is sweet, soft and delicately ‘goaty’ and grassy, with an ice-cream like texture.\u003c\/p\u003e  \u003cp\u003eKevin and Alison Blunt make Golden Cross from the milk of their own goats, which are fed only on pasture or hay (no silage for them!).  The recipe is loosely based on the famous Sainte Maure goats’ milk log from France, but with a bloomy penicillium candidum coat and slightly firmer paste.\u003c\/p\u003e  \u003cp\u003eThe young cheese is rolled in ash, and then matured for a couple of weeks to allow the growth of a natural rind and the development of a more complex flavour. \u003c\/p\u003e  \u003cp\u003eIn 1989, Kevin and Alison saw the light, gave up their Biochemistry and Human Biology backgrounds, and began their search for the 'good life'.  Their small start only afforded a few goats and barns, requiring them to live in a caravan.  \u003c\/p\u003e  \u003cp\u003eOriginally they supplied  their goats’ milk to a local cheese-maker, but, when he retired, they took up the responsibility and became the cheese-makers themselves.\u003c\/p\u003e  \u003cp\u003eGoing from strength to strength, the Blunts have become two of Britain’s more renowned cheese-makers, and now have 300 goats (and a house!).\u003c\/p\u003e  \u003cp\u003e\u003cstrong\u003eGold winner at the 2017 Artisan Cheese Awards.\u003c\/strong\u003e\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"225g","offer_id":52254677729544,"sku":"CGSF003","price":12.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/240305_finecheese_goldencross_008.jpg?v=1755856140"},{"product_id":"graceburn-truffle","title":"Truffle Graceburn","description":"\u003cp\u003eGraceburn is a superbly soft and rich cheese, based on a Persian Feta recipe, and made by David Holton at Blackwoods Cheese Company in Kent.\u003c\/p\u003e\n\u003cp\u003eDavid has based his dairy on Common Work Organic Farm, which has a herd of Friesian Holsteins, cross-bred with Swedish Red and Montbeliarde cattle. This milk provides the perfect balance of butter fat and proteins, which makes it particularly suitable for creating this super-creamy, fresh cheese.\u003c\/p\u003e\n\u003cp\u003eInitially, David soaks the fresh cheeses in brine. Unlike traditional Feta, which is preserved in larger blocks, Graceburn is broken by hand into smaller pieces, and steeped in a blend of extra virgin olive oil and rapeseed oil, infused with thyme, garlic, bay and pepper.\u003c\/p\u003e\n\u003cp\u003eThe rich and creamy cows’ milk makes Graceburn softer and more melt-in-the-mouth than traditional Feta.\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"250g","offer_id":52254677991688,"sku":"CCSF122","price":13.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/graceburn-truffle.jpg?v=1755856140"},{"product_id":"greek-feta","title":"Greek Feta","description":"\u003cp\u003eFeta has been made in Greece since ancient times, and was first mentioned in Homer’s Odyssey. Protected by a PDO since 2002, it is worlds of flavour away from its Danish copies.\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"200g","offer_id":52254678810888,"sku":"CMSF009","price":4.9,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/img_7279.jpg?v=1755856141"},{"product_id":"hello-ewe","title":"Hello Ewe","description":"\u003cp\u003e\"Hello Ewe\" is made by husband and wife team, Tim Homewood and Angela Morris. Tim originally learned to make cheese with Peter Humphries at White Lake Cheese, but decided in 2008 to set up business with his fiancé Angela.\u003cbr\u003eIn order to make a new start, they decided to concentrate on ewes’ milk cheeses rather than the goats’ and cows’ milk cheeses that Tim had made before. Ewe’s milk has the advantage of giving a higher yield when transformed into cheese. Although this was originally perhaps more of a commercial decision, the pair have fallen in love with the delicate and sweet ewes’ milk, and are now delighted to make cheese only from this milk. \u003cbr\u003eTim and Angela use a Halloumi recipe to make this cheese. Once the curd has been set, cut, moulded, pressed and turned, it is then added back to the whey which has already been boiled and skimmed (ricotta is formed as a by product of the skimming). The cheese is scalded in the hot whey until it rises to the surface, letting Tim know that it is ready. \u003cbr\u003eThis Somerset cheese is a truly hand-made product, and is a million miles away from the mass-produced Halloumi that are more readily available.\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"160g","offer_id":52254680645896,"sku":"CESF011","price":7.6,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/hellow-ewe_b__ma6fxarnntzfrnej.jpg?v=1755856151"},{"product_id":"hidcote","title":"Hidcote","description":"\u003cp\u003eBeneath its ivory, wrinkled cloak, Hidcote reveals a lactic core that matures into a silky, runny paste—rich, fatty, and deeply mouthcoating. Its full aroma evokes fresh hay and clean farmyard air, while flavours of cultured cream and warm, sweet nuts unfold with delicate notes of uncooked mushroom.\u003cbr\u003eA new seasonal cheese from David Jowett at King Stone Dairy, it is made only in the spring and summer months, when the ewes are giving milk after spring lambing. \u003cbr\u003eDavid is renowned for washed-rind favourites like Rollright, Yarlington, Bibury and Burford, which took home Supreme Champion at the British and Irish Cheese Awards in March 2025 soon after its creation. \u003cbr\u003eHidcote is his first lactic-style creation, and a what a triumph it is. Made from the milk of ewes grazing the rolling Cotswold hills, the luscious paste ripens into glossy ribbons that flood the palate with buttery richness, while its complex, lingering finish leaves a lasting impression.\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"220g","offer_id":52254680744200,"sku":"CESF037","price":10.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/Hidcote_024_1000x1000px.jpg?v=1760971929"},{"product_id":"l-antoine-raclette","title":"L'Antoine Raclette","description":"\u003cp\u003eIn the western Swiss Canton of Fribourg, Raphaël Papaux has been running the century-old village dairy in Le Châtelard for over twenty-five years. While he has made both Gruyère and Vacherin Fribourgeois since day, he eventually began producing his own take on Raclette, a cheese more commonly made further west in Valais. Instead of a direct copy, this version draws heavy influence from the recipe of Vacherin Fribourgeois, incorporating starter cultures more commonly associated with that cheese and heating his curds to a higher temperature than typical. The cheese is released directly from the dairy when young, at which point affineur Walo von Muhlenen buys the wheels when they are only two months old and continues to wash and ripen them in his own cellars until they reach a little over four months of maturity. At this age, the sweet flavours of mountain milk have gained both concentration and a pronounced nuttiness, with an underlying savoury quality that borders on thin chicken broth. As a Raclette, the true distinctions of this cheese begin to emerge when it is heated. Due to the unique make more reminiscent of Vacherin Fribourgeois, this cheese melts at a lower temperature than most other Raclette-style cheeses, and as it transforms into bubbling goo it opens up into a robust, farmy pungency, and the saltier notes of the flavour begin to match the sweet, complex overtone with more gusto.\u003c\/p\u003e\n\u003cp\u003e*A whole L'Antoine Raclette weighs approximately 6kg. Smaller weights are a cut of a whole cheese. \u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"250g","offer_id":52435460260104,"sku":"CCHA305","price":10.0,"currency_code":"GBP","in_stock":false},{"title":"500g","offer_id":52435460227336,"sku":"CCHA305","price":20.0,"currency_code":"GBP","in_stock":false},{"title":"1kg","offer_id":52435460194568,"sku":"CCHA305","price":40.0,"currency_code":"GBP","in_stock":false},{"title":"2.5kg","offer_id":52978107154696,"sku":"CCHA305","price":100.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/3.png?v=1764950197"},{"product_id":"la-tur","title":"La Tur","description":"","brand":"The Fine Cheese Co.","offers":[{"title":"230g","offer_id":52254683169032,"sku":"CMSF004","price":8.2,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/la_tur_000_b3_2_ti4ue5gvkm9fzufj.jpg?v=1755856159"},{"product_id":"mini-waterloo","title":"Mini Waterloo","description":"\u003cp\u003e\u003cspan\u003eWaterloo cheese \u003c\/span\u003eis soft, rich and buttery like a hollandaise sauce, but with a lactic finish emanating from its centre.\u003c\/p\u003e  \u003cp\u003eIt is made by Anne and Andy Wigmore in Berkshire and was originally made with Guernsey milk from the Duke of Wellington’s estate. Stratfield Saye has been home to the Dukes of Wellington since it was acquired by the very first Duke after the battle of Waterloo in 1817.\u003c\/p\u003e  \u003cp\u003e\u003cspan\u003eThe milk now comes from a single herd of Guernsey cows near Henley. Anne and Andy wash the curds for this cheese to lower the acidity, which gives it a gentle, sweet flavour.\u003c\/span\u003e\u003c\/p\u003e  \u003cp\u003e \u003c\/p\u003e  \u003cp\u003e \u003c\/p\u003e  \u003cp\u003e\u003cimg alt=\"Luke Maslen  The Fine Cheese Co. Affineur and Quality Manager\" src=\"%7B%7Bmedia%20url=\" wysiwyg=\"\" title=\"Luke Maslen  The Fine Cheese Co. Affineur and Quality Manager\" width=\"160\" style=\"margin-right: 20px; float: left;\"\u003e\u003c\/p\u003e  \u003cp\u003e\u003cimg alt=\"Every piece freshly cut \u0026amp; wrapped \" src=\"%7B%7Bmedia%20url=\" wysiwyg=\"\" title=\"Every piece freshly cut \u0026amp; wrapped \" width=\"400\" style=\"vertical-align: top;\"\u003e\u003c\/p\u003e  \u003cp\u003eWe unashamedly source, care for and sell the best cheese, because that is what we believe in. Every day of dispatch one of our trained cheesemongers cuts every piece fresh, by hand, and wraps it in our waxed paper. We do this because it is most respectful way to treat this precious food.\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"180g","offer_id":52254688182536,"sku":"CCSF101","price":9.1,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/finecheese_037_waterloo_blk_background_b_4_cwz52wkshjkep1en_1.jpg?v=1755856174"},{"product_id":"mini-wigmore","title":"Mini Wigmore","description":"\u003cp\u003eWigmore cheese is complex, fruity, rich and unctuous, with a great delicacy of taste and texture. It's the sister cheese to Waterloo. They are both washed curd cheeses, which means that an amount of whey is replaced with water during the make, so leading to a gentle, delicate flavour and a smooth texture. Do not imagine this creates a bland cheese though.\u003c\/p\u003e\n\u003cp\u003eAnne Wigmore began making cheese in the experimental dairy at the National Institute for Research in Dairying (NIRD) in 1984, having worked there previously for a number of years as a microbiologist. Soon afterward, she decided to set up on her own, and, in 1986, Village Maid Dairy was born in a converted building at the end of her garden. Anne’s knowledge of cheese-making is highly technical, but she has a great feel for the cheese too.\u003c\/p\u003e\n\u003cp\u003eGold winner at the 2017 Artisan Cheese Awards.\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"180g","offer_id":52254688379144,"sku":"CESF023","price":11.2,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/84553962-8BFB-493E-8BC2-CEDF5DBDCB6E_1_201_a_ee3b0f2b-cf6c-41ce-ac97-c6194a3c54fb.jpg?v=1772011520"},{"product_id":"morbier","title":"Morbier","description":"\u003cp\u003eMade in the high Jura mountains, this cheese was originally made by the farmers of the Comte region for their own consumption as it was ready much more quickly than the huge wheels of Comte. The curd from the morning milk was ladled into the moulds and a layer of wood ash sprinkled on top to prevent a skin from forming and to protect the cheese from insects. The curds from the evening milking where then put on top at the end of the day. The cheeses were washed with brine to develop the characteristic orange, slightly sticky rind and the pungent aroma that we associate with Morbier. Today the layer of ash is purely decorative in tribute to the traditional methods employed by the original dairy farmers who created this cheese. Despite its aroma, Morbier is surprisingly mild with a rich fruity taste and a supple texture. Delicious on the cheeseboard it also melts beautifully. The original farmers would put the cheese beside the open fire and when the surface had begun to melt, they would scrape it on to boiled potatoes. A delicious fireside picnic!\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"250g","offer_id":52435453673736,"sku":"CCSF031","price":8.34,"currency_code":"GBP","in_stock":false},{"title":"500g","offer_id":52435453640968,"sku":"CCSF031","price":16.68,"currency_code":"GBP","in_stock":false},{"title":"1kg","offer_id":52435453608200,"sku":"CCSF031","price":33.35,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/fcc-morbier_b.jpg?v=1755856179"},{"product_id":"ogleshield","title":"Ogleshield","description":"\u003cp\u003eJamie Montgomery has long had a herd of Jersey cows on his farm but found their rich, buttery milk unsuitable for Cheddar making. Instead, a new recipe was developed. The cheese was named Shield after an ancient bronze shield that was unearthed nearby. The area is steeped in history and is reputed to be one of the possible sites for Camelot. The resulting cheese was good but still seemed to lack a little something. Bill Oglethorpe came up with the idea of washing the rind to retain more moisture in the cheese and to develop more meaty, savoury flavours. The resulting cheese has a more supple texture and a fuller, earthier flavour. It also melts beautifully and makes a delicious British alternative to Raclette.\u003c\/p\u003e  \u003cp\u003e\u003cem\u003e*A whole Ogleshield weighs approximately 6kg. Smaller weights are a cut of a whole cheese.\u003c\/em\u003e\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"310g","offer_id":52435458425096,"sku":"CCSF074","price":7.44,"currency_code":"GBP","in_stock":true},{"title":"640g","offer_id":52435458359560,"sku":"CCSF074","price":15.36,"currency_code":"GBP","in_stock":true},{"title":"1.275kg","offer_id":52435458392328,"sku":"CCSF074","price":30.6,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/ogleshield-2020--dsc_0108_b__ja9g14pzbtqhlnse.jpg?v=1755856181"},{"product_id":"quercyfeuille-au-romarin","title":"Quercyfeuille au Romarin","description":"","brand":"The Fine Cheese Co.","offers":[{"title":"130g - 160g","offer_id":52254695129352,"sku":"CGSF083","price":13.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/cgsf083_quercyfeuille_au_romarin_2.jpg?v=1755856196"},{"product_id":"reblochon-fermier-missilier","title":"Reblochon Fermier","description":"\u003cp\u003eThe flagship cheese of Haute-Savoie. The green label indicates this is the rarer farmstead variety, and it’s been washed twice by Joseph Paccard, leading to an intoxicating aroma of leather and spruce.\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"250g","offer_id":52435450757384,"sku":"CCSF157","price":12.4,"currency_code":"GBP","in_stock":false},{"title":"Whole (Average 500g)","offer_id":52435450790152,"sku":"CCSF157","price":24.8,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/reblechon-misslier_3_b__xl3nhsf1fnrzjcgh.jpg?v=1755856198"},{"product_id":"ragstone","title":"Ragstone","description":"\u003cp\u003eCharlie Westhead makes a range of cheeses at his dairy in Herefordshire. Ragstone was one of Charlie’s early creations, made at a dairy in Sevenoaks, where he was originally based. Charlie named the cheese after Ragstone Ridge, which ran close by. \u003cbr\u003eThis goats’ cheese is made with a twist on the traditional French Sainte Maure, by adding in a white mould.\u003cbr\u003eThe curd is set overnight, before being hand-ladled into log-shaped moulds. After two to three weeks, the cheese has developed its coat, a creamy texture and a lemony flavour.\u003cbr\u003eRecently, Charlie has adapted the recipe (and his use of ‘starter’ bacteria) to produce a smoother, creamier cheese, that is less acidic and more complex.\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"200g","offer_id":52254695751944,"sku":"CGSF005","price":14.45,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/ragstone_jl_14-15_b__bioycq33wtdklsqn.jpg?v=1755856200"},{"product_id":"raedwald","title":"Raedwald","description":"\u003cp\u003eAfter a decade of making their superb Brie-style Baron Bigod, Fen Farm has taken on another giant of French soft cheesemaking.\u003cbr\u003eInspired by Reblochon, they have created this new seasonal cheese which will be made from January until March to take advantage of the surplus of high fat winter milk.\u003cbr\u003eIt is named after the 7th Century Anglo-Saxon King, Rædwald, whose last resting place is thought to be the astonishing burial ship at nearby Sutton Hoo.\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"Quarter (Average 250g)","offer_id":52435460161800,"sku":"CCSF007","price":9.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/241029_finecheese_raedwaldsolo_297_b.jpg?v=1755856201"},{"product_id":"saint-nectaire-fermier-guillaume","title":"Saint Nectaire Fermier Guillaume","description":"\u003cp\u003eThird-generation affineur Sébastien Guillaume specialises in a single purpose: selecting and hand-ripening Saint Nectaire Fermier in the century-old subterranean cave his family have used alternately for wine, cheese, and the French Resistance. \u003c\/p\u003e\n\u003cp\u003e*A whole Saint Nectaire Fermier weighs approximately 1.6kg. Smaller weights are a cut of a whole cheese. \u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"1\/3 (approx. 530g)","offer_id":52435456622856,"sku":"CCHA074","price":27.45,"currency_code":"GBP","in_stock":false},{"title":"1\/6 (approx. 265g)","offer_id":52435456590088,"sku":"CCHA074","price":13.73,"currency_code":"GBP","in_stock":false},{"title":"Whole (approx. 1.6kg)","offer_id":52435456655624,"sku":"CCHA074","price":82.88,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/241029_finecheese_saintnectairefermiersolo_330_b.jpg?v=1755856203"},{"product_id":"sinodun-hill","title":"Sinodun Hill","description":"\u003cp\u003e\u003cstrong\u003eWinner of 'Gold' at the World Cheese Awards 2018\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSinodun Hill cheese is sweet, almondy and complex, with a thin, beautifully wrinkly coat that develops natural spots of blues, greys and greens over time. \u003c\/p\u003e\n\u003cp\u003eIt is made by Fraser Norton and Rachel Yarrow, who only decided to become cheese-makers in 2014. Fraser worked in Project Management and Rachel was a teacher, but they felt a yearning for a different way of life. Such momentous changes take time to bring to fruition, but, in February 2016, they were ready to welcome their first goats to the barn that they had rented at Earth Trust Farm, a charity which helps people start up new agricultural businesses through a Farm Step scheme.\u003c\/p\u003e\n\u003cp\u003eFrom the very beginning their standards were high, and their ambition has paid off. They looked to the great goats’ cheeses of France for inspiration, and have chosen a very slow, lactic set recipe, which preserves the flavour of the milk. They toyed with using no rennet at all but were not happy with the results, and have settled instead on using a tiny amount of French thistle rennet coagulant. This makes for a fabulous texture: smooth and rich, mouth-filling, but never cloying or claggy. All in all, a truly lovely cheese!\u003c\/p\u003e\n\u003cp\u003eAt the start of 2025, Fraser and Rachel moved their home, family, dairy and 241 goats to their very own farm in Carmarthenshire, Wales. Once they got their goats settled in it was kidding time, and now their first Welsh cheeses are ready to be released. And they were worth the wait! These bright, fresh, zesty cheeses are light in texture and perfect for Spring.\u003c\/p\u003e","brand":"Norton \u0026 Yarrow","offers":[{"title":"200g","offer_id":52254700306696,"sku":"CGSF027","price":14.45,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/230215_finecheese_sinodunhill_13_b.jpg?v=1755856214"},{"product_id":"st-cera","title":"St Cera","description":"\u003cp\u003eThe dusky sister of St. Jude. Julie Cheyney places young St. Judes in wooden trays, and washes them with brine to develop their blush pink coats. The paste is smooth and silky, while the flavour is buttery, fruity, complex and lingering. Spoon it directly from the box and savour every morsel.\u003c\/p\u003e  \u003cp\u003e\u003c\/p\u003e  \u003cp\u003eBecause St Cera is washed in its wooden box, and matured in the humid, moist environment of the cheese maturing rooms, it naturally follows that the wooden boxes can become a little damp. For this reason it is possible for various natural moulds to develop on the box. There is no need to be concerned. These moulds are perfectly safe and do not affect the flavour of the cheese at all.\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"90g","offer_id":52254701748488,"sku":"CCSF095","price":9.85,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/st-cera-fcc-nov-2020-03_b.jpg?v=1755856222"},{"product_id":"st-helena","title":"St Helena","description":"\u003cp\u003e\u003cem\u003e*A whole St. Helena weighs approximately 1.2kg. Smaller weights are a cut of a whole cheese. \u003c\/em\u003e\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"200g","offer_id":52435456426248,"sku":"CCSF141","price":8.94,"currency_code":"GBP","in_stock":true},{"title":"400g","offer_id":52435456393480,"sku":"CCSF141","price":17.88,"currency_code":"GBP","in_stock":true},{"title":"1.2kg","offer_id":57776499949832,"sku":"CCSF141","price":53.4,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/240305_finecheese_sthelen_013.jpg?v=1755856220"},{"product_id":"st-maure-de-touraine","title":"Sainte Maure de Touraine","description":"\u003cp\u003eA classic from the Loire, a region knee-deep in great goats' milk cheeses dating back to the Saracen invasion of France in the 8th century. It is so delicate when young that it is held together by a thin straw. (In order to control production of the cheese, the dairies now have to have their farm's name or code laser engraved on the straw. (Pull it out and look!) The fresh cheese is ashed, and then ripened to produce a log that is both creamy and full-flavoured. The Fine Cheese Co.'s Sainte Maure is selected from one of the small farmhouse producers and aged to perfection by the affineur Hardy.\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"220g - 250g","offer_id":52254702371080,"sku":"CGSF075","price":17.15,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/image_485_2_tbmvrah1lznrfw2e.jpg?v=1755856223"},{"product_id":"st-jude","title":"St Jude","description":"\u003cp\u003e\u003cstrong\u003eWinner of 'Gold' at the World Cheese Awards 2018\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSt. Jude is made by Julie Cheyney in Norfolk, from the milk of the same Montbeliarde herd that provides the milk for Jonny Crickmore’s Baron Bigod. \u003cbr\u003eJulie first started making cheese in 2005, when she and Stacey Hedges created Tunworth. After only one year, the pair were delighted to become Supreme Champion at the British Cheese Awards: a justly deserved accolade but a very rare one in such a young cheese-making business. \u003cbr\u003eJulie and Stacey parted ways, and, in 2012, Julie set up her own dairy in Hampshire where she began to make St. Jude. \u003cbr\u003eJulie is so concerned about the quality of her milk that, when she heard on a Radio 4 programme about the work that Jonny Crickmore was doing at Fen Farm, she had to investigate further. Once Julie had got to know more about the Crickmores, she took the decision to move her business and life from Hampshire to Norfolk, in pursuit of the best milk that she could find. \u003cbr\u003eJulie uses the milk, still warm, from the first cows into the dairy parlour, to be transformed into this delicate, rich, dense and creamy cheese. She believes that cheese should be made slowly and gently, and so every step in the process of producing this lactic set cheese is performed by hand. The cheese is worth the wait: a thin, wrinkled coat, sometimes with a delicate cream line underneath, encases the rich core. The taste is delicate but complex, with a lingering finish.\u003c\/p\u003e\n\u003cp\u003e* This cheese is made with flavour rather than appearance as the paramount consideration. Because the coat is kept deliberately thin, other moulds can appear. The creamy coloured surface is created by geotrichum and the blue, green and grey spots that can often appear are other wild penicillium. They are perfectly safe to eat and do not mar the flavour of the cheese.\u003c\/p\u003e","brand":"The Fine Cheese Co.","offers":[{"title":"90g","offer_id":52254702764296,"sku":"CCSF014","price":9.55,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/210222_finecheese_stjude_007_1.jpg?v=1755856220"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/collections\/Washed-Cheese-Cat-Banner-DeskTop-M2.jpg?v=1755868701","url":"https:\/\/finecheese.pro\/collections\/soft-washed-rind-cheese.oembed","provider":"The Fine Cheese Co.","version":"1.0","type":"link"}