British Soft Cheeses
Is there anything more indulgent than a gooey soft cheese that falls over when you cut it?...
Soft mould ripened cheeses such as Brie and Camembert are traditionally regarded as the domain of the French, however with over 700 different varieties Britain now produces more types of cheese than our Gallic cousins. Soft cheeses such as the outstanding Tunworth develop a white edible rind, and a creamy, gooey middle as they mature.
Wine match: For white wines, we recommend a rich, dry white such as a white Burgundy. For reds we enjoy a medium bodied, mature Margaux or Pinot Noir.