The history of soft cheese
Shilling
Shilling – Made by Roger Longman in Whitelake, Somerset
It is inspired by the French Crottin, and similar to that, this cheese can be eaten at both a young age and matured on to firm up and develop more savoury flavours. The paste is dense owing to the pre-draining of the curd and a sweet goats milk flavour gives the high acid cheese a joyful lift. Flavours of macadamia, almond & mushroom come through.
Rollright Baby
Rollright – Made by David Jowett in the North Cotsworlds, Gloucestershire
A soft cheese banded in spruce bark. A delicate, peachy-pink rind ripens the cheese within to a rich, spoonable texture. The cheese develops rich flavours of crème fraiche, cured ham, and mustard seed, with a smoky, woodsy aroma.
Rollright 250g
Rollright – Made by David Jowett in the North Cotsworlds, Gloucestershire
A soft cheese banded in spruce bark. A delicate, peachy-pink rind ripens the cheese within to a rich, spoonable texture. The cheese develops rich flavours of crème fraiche, cured ham, and mustard seed, with a smoky, woodsy aroma.
Bix
