The Cheese Shop & BRUNSWICK CHEESE ROOM

Calvados, Normandy | Cow's Milk | Washed-Rind, Square

That distinctive square shape isn't accidental — wooden moulds were introduced in the 18th century to distinguish it from Livarot. The rind is gently washed during affinage, developing its characteristic straw-blonde to light orange colouring and encouraging the surface flora that drives ripening. What you get is a supple, springy cheese — not runny like a ripe Camembert, but yielding and elastic with real body.

The flavour sits beautifully between bloomy and washed — buttery and mild with toasted hazelnut notes, a gentle tang, and subtle savoury depth. It's refined without being timid. If Camembert is Normandy's most famous cheese, Pont l'Évêque is arguably its most elegant.

Île-de-France | Pasteurised Cow's Milk | Soft-Ripened Brie

Large wheels, aged a minimum of six weeks, hand-turned and carefully ripened. The bloomy white rind develops those characteristic reddish patches as it matures — that's a good sign, not a warning. Beneath it, a straw-coloured paste that should be yielding and creamy right through when you bring it to room temperature. The flavour builds from cultured cream and fresh mushrooms through earthy, slightly smoky notes, with a rich, buttery finish that fills the palate without being heavy.

250 g

Normandy, France | Pasteurised Cow's Milk
Selected by Mons Affineurs

The flavour builds from fresh mushrooms and damp earth through roasted cauliflower and cultured cream, finishing with a whisper of hazelnut.

Give it a good 30–40 minutes out of the fridge before serving. Crusty baguette, and Norman cider if you've got it, a crisp Chardonnay if you haven't.

Long Paddock, Castlemaine, Victoria | Organic Pasteurised Cow's Milk | Tomme-Style Semi-Hard, 6-8 Months Aged

Creamy, sweet, nutty with earthy tones. Becomes more pungent and brothy-umami with age. Excellent melting cheese for raclette, fondue, gratins.

Nottinghamshire, England | Pasteurised Cow's Milk | Traditional Hand-Ladled Blue, 9-12 Weeks Aged

Creamy, mellow, sophisticated - not harsh. Smooth texture, gentle blue character, long finish. 9-12 week maturation creates complexity without aggression.

Scotland | Unpasteurised Cow's Milk | Clothbound Traditional Farmhouse, 12-18 Months Aged

Rich, savoury, sharp with citrus tang and earthy peat notes. Pale ivory colour with occasional blue veining. Firm, compact texture - distinctly Hebridean.

Sparkenhoe Red Leicester | Leicestershire, England | Unpasteurised Cow's Milk | Traditional Clothbound, 8-14 Months Aged

Nutty, caramel notes, slight citrus finish. Crumbly texture that snaps like a carrot. Mellow yet complex.

West Wales | Organic Unpasteurised Cow's Milk | Clothbound Cheddar, 10-14 Months Aged

Unpasteurised, clothbound, organic. Buttery, rich texture with characteristic tang. Earth, grass, pine notes - occasionally slight blue veining (natural, delicious).

Jura Mountains, France | Unpasteurised Cow's Milk | PDO Alpine, 18-24+ Months Aged

Le Grand Couronne: 18-24+ month selection. Rich, concentrated nutty texture. Elegant caramel sweetness. Kaleidoscope of lingering flavours.

Somerset, England | Unpasteurised Cow's Milk | Traditional Clothbound, 12-18 Months Aged

12-18 months clothbound maturation. Rich, meaty, robust with sweet caramelized fruity notes. Dense, savory, nutty. Long balanced finish.

England | Pasteurised Cow's Milk | Traditional West Country Cheddar, 14+ Months Aged

200 g
400 g
2 kg

Sweet and tangy with exceptional creaminess. Those occasional crunchy calcium crystals tell you this cheddar earned its flavour through patient ageing, not shortcuts.

Available TBC

Gloucestershire, England | Organic Pasteurised Cow's Milk | Cider-Washed Soft, 6-8 Weeks Aged

Silky smooth, yielding centre. Sticky cider-washed rind. Flavours of green apple skin, oak smoke, spice, warm milk, hay. Complex, sophisticated, distinctly British.

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

Dense yet crumbly texture. Deeply savoury with grassy, buttery flavours. Clean acid line. Earthy undertones with satisfying umami length. Named after local geology, made with European mastery.