'Brie with a bite' is what cheesemaker Rachel Stephens was aiming for when she started to make this - her first soft cheese - around 2016. Originally a response to all her market and food festival customers who asked for a soft cheese, it became a source of interest and fascination as the recipe was tweaked and refined over the years. Rachel sees it as having a flavour that goes in the camembert direction; the 'vermiculated' surface texture is also a characteristic. Like all cheeses of this type, it will become softer and with a more developed flavour if kept for a while.
One other thing - it's a slightly unusual size. Whereas this type of cheese tends to be 100mm / 4" OR 200mm / 8" across, this is 150mm / 6", and quite deep, top to bottom.
Pasteurised, vegetarian, about 800g whole