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Feltham's Farm in Somerset. Organic, washed in ale, and sitting somewhere between a washed rind and a blue. Loud, funky, no fence-sitting.

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From the Trethowan brothers, matured at least two months. Crumbly lactic core, creamy breakdown under the rind, earthy throughout. The cheese that reminds people what Caerphilly actually is.

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King Stone Dairy. Inspired by Alpine classics like Reblochon. David Jowett's washed rind, bound in spruce, from organic Cotswolds milk. Glossy, rich, resinous.

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Ash-coated goat from Herefordshire. Snowy white curd, a texture closer to ice cream than cheese, and a clean lemony finish. Slow lactic set, hand-ladled.

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Charles Martell's cheese rolled in toasted hops. The rind is the point - bitter, aromatic, and it looks extraordinary on a board.

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Charles Martell's Gloucestershire legend, washed in perry made from the Stinking Bishop pear. Pungent, spoonable, utterly unsubtle. The one people dare each other to try and then buy.

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Supple, hazelnut-rich paste with a striking ash line through the middle. Anglo-French in the best way. Supreme Champion at the Artisan Cheese Awards.

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Caws Cenarth's traditional organic Caerffili, named for Thelma Adams, who started the dairy over forty years ago. The original recipe, still made the original way.

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From Charles Martell, UK
A Gloucestershire cheese. Mild, gently sweet, marbled.

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Made at Caws Cenarth in Carmarthenshire, Wales by Carwyn Adams. Somewhere between a Reblochon and an Époisses — soft, pungent, washed rind. Supreme Champion at the British Cheese Awards. Bakes beautifully.

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Caws Cenarth again. A white-rinded brie style with a fresh, lemony lift rather than the usual mushroom. The gentlest thing in this delivery.

180 g

Washed-rind cow's milk from Champagne, via Mons. Look for the sunken top, the "fontaine", traditionally filled with a splash of Champagne or marc. Dense, slightly flaky heart, melting under the rind; citrus tang and bacon-ish savour.

150 g

Normandy camembert finished with Calvados, the local apple brandy. Mushroomy and buttery with a warm, fruity, boozy edge from the rind.

Washed-rind cow's milk from the Vosges. Pungent, meaty and yielding on the outside, sweet and savoury inside. Traditional with cumin, boiled potatoes and a Gewürztraminer.

France, Burgundy

Fromagerie Berthaut, the family behind our Époisses, crafts it from pasteurised cow's milk and matures it for a minimum of 21 days in humid cellars, washing each wheel with brine to build a blushing orange rind under a thin veil of ivory mould. As maturation progresses the washes take on Marc de Bourgogne, the same spirit used on Époisses, deepening the colour and aroma.

Style: Soft, washed-rind cheese
Origin: Burgundy, France (Côte-d'Or)
Milk Type: Pasteurised cow's milk

What most cheese lovers don't realise is that this cheeky little "hole of raw" was created as cheese royalty—Robert Berthaut's playful miniature masterpiece from the early 1980s, essentially an Époisses you can demolish in one sitting without guilt. Each 60g round undergoes three weeks of patient washing with Marc de Bourgogne, the same prestigious brandy that defines Burgundy's finest cheeses, creating that signature sticky, coral-pink rind that announces serious French cheesemaking heritage.

Aged by Cornelius Cheesemongers

Long Paddock Cheese - Granite | Castlemaine, Victoria | Organic Pasteurised Cow's Milk | Clothbound Cheddar, 10-12 Months Aged

Deeply savoury foundation, grassy and buttery notes, background acid providing structure, earthy undertones, satisfying umami finish with excellent length. Proper maturation creates depth impossible to rush.

Milk: Sheep
Origin: Aveyron, France
Style: Blue, Natural Rind

Where blue veins bloom into a spicy, tangy intensity. Rich and fudgy, with a sharp saline kick, it’s balanced by a deep, almost caramel-like sweetness.