soft cheeses
Bries and camemberts are the most well-known soft cheeses, and our Westcountry producers offer some fine representatives of this 'soft white' family. In addition, there are fresh cheeses and 'washed rinds' to consider, plus lemon zest, vine leaves and peppercorns to keep things interesting.
soft white cheeses
These cheeses have a white velvety rind formed by the penicillium candidum mould which also affects the flavour of the cheese inside, which is why they're also known as 'mould-ripened' cheeses. Sharpham, Cornish Brie and Old Burford are a few of the bries listed here, along with camemberts from Cornwall and Somerset.
And if more luxury is required, look at Elmhirst or St. Endellion, both of which feature added cream.
fresh cheeses
'Fresh' because they're ready to eat in just a few days. These are soft soft, moist and have no rind, subtle but - we hope - never bland. Oakdown, Nanterrow and Bocaddon are examples of fresh cheeses made with goats', ewes' and cows' milk respectively.
washed rind cheeses
This technique is associated with famous French and Italian cheeses such as Epoisses and Taleggio. The maker washes the rind of the maturing cheese in brine or alcohol, and this affects every aspect of it. Almost unknown in this country 20 or so years ago, we now have a number of striking examples, including the rather notorious Stinking Bishop, but check out Little Wallop too.
flavour-added cheeses
You guessed it: cheeses which have had flavour added in some way. Take your pick from smoked cheeses (Indian Blanket), others with peppercorns (Treverva Green or Black-Eyed Susan) garlic and/or herbs (Nanterrow with Herbs, Bocaddon again) or even ... lemon zest (Heligan).
