Three more little beauties to get your gobbling chops around this weekend.
These rich and creamy brie-like cheeses have been maturing with their truffled filling for a week now, and they’re just about perfect. So ripe they’re oozing, with a gentle tanginess of their own, there’s a good whack of pungent truffle aroma going on too.
Fleur du Maquis
It may not look much like spring yet, but it’s springtime in our hearts. Fleur du maquis is a wonderful light ewe’s milk cheese from Corsica. It’s full of fresh milky flavours, offset by a thick crust of herbs.
After a big Easter lunch, Bonnet is a great way to end the meal. A firm goat’s milk cheese from Ayrshire, Scotland, it has a gentle tang, but remains wonderfully fresh and light in flavour.