On the Counter: Summer Cheese Saviours

“Some of our most popular British soft cheeses include Windrush (a fresh goat’s cheese), Tunworth (a cow’s milk cheese), Aldwych (a goats cheese); and Goats’ Curd. As far as Continental cheeses are concerned, popular sellers for us include Brie de Meaux, Epoisses and Brie with Truffles.”
Ros Windsor, Paxton & Whitfield

“I recently tasted a brand new cheese called St Bartholomew from a new dairy called Nettlebed Creamery. It is a washed-rind unpasteurised cow’s milk cheese with a traditional rennet that’s beautifully made with a lovely richness that is not harsh or bitter. I am hopeful that this cheese will be something of a superstar in the future. We also make our own Truffle Brie every week which is immensely popular.”
Patricia Michelson, La Fromagerie

“Retailers should sell a good mixture of the ‘celebrity’ cheeses such as Vacherin, Brie de Meaux, Tunworth, etc. but also as many locally-made, interesting cheeses as possible. Britain needs these smaller producers to be encouraged and to have a route to market if they are to compete with the superstar celebrity cheese of the continent. We sell a lot of Whitelake cheeses under the Alex James Presents brand: Goddess, Little Wallop and we’ve just taken on a couple of gorgeous cheeses made by Wodehill in Bedfordshire: Chellington and Bayden Blue which are both wonderful and will sell really well because they’re unique in that they’re both mixed milk.”
Matt March-Smith, Pong Cheese