The current profile is of the younger variety: Expect lactic lemony acidity, with gentle mushrooms closer to the rind.
A superb brie from Arthur Alsop & Nic Walker at Alsop & Walker in Sussex.
Wonderfully creamy with grassy notes and hints of mushroom, this profilehas been ripened to perfection and when left at room temperature the texture is unbelievably unctuous.
Matured on site at Rennet & Rind by Perry
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Holstein Fresians
Holstein Friesians are a breed of dairy cattle originating from the Dutch provinces of North Holland and Friesland, and Schleswig-Holstein in Northern German
Pasteurised
The process of pasteurisation involves heating milk to 71.7°C for at least 15 seconds (and no more than 25 seconds). Because of the nature of the heat treatment it sometimes referred to as the ‘High Temperature Short Time’ (HTST) process. Once the milk has been heated, it is then cooled very quickly to less than 3°C. The equipment which is used to heat and cool the milk is called a ‘heat exchanger’.
"A thicker rind then most brie styles. It's important as the cheese ages in our maturing rooms to ensure that the rind remains a good thickness to allow the flavours to be well balanced, and texture smooth."
Perry James WakemanCheese Guy & Maturer
East Sussex is a county in South East England. It is bordered by the counties of Kent to the north and east, West Sussex to the west, and Surrey for a short distance to the north-west, as well as the English Channel to the south
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Alsop and Walker began in 2008 when Arthur Alsop discovered a friend was giving up making cheese and returning to South Africa. Seizing the opportunity, he purchased the business and started to create a unique style of world award winning cheeses.
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