Collection: Washed Rind Cheese

Serve with simple fresh bread or carckers. Tart fruits like green apple or just ripe pear are a good match.

Also good in cheese sauces or add a whole small wheel to a potato bake.

Pair with robust wines, crisp lagers or ciders.

Traditionally crafted in European monasteries, these cheeses were gently washed by monks as part of their daily prayer rituals. Each wipe encouraged the growth of surface microflora, building that rich, sticky rind and the unforgettable taste that comes with it.