March Cheeses

28th February 2018

Cheeses of the Month

We have three cheeses this month for you that carry a 20% discount – look out for the red star.


Wendolyn – a brand new cider brandy-washed cheese made by Trethowan’s Dairy from organic raw cow’s milk and traditional rennet.  Washed in Somerset Cider Brandy, it has the characteristic sticky pinky-orange rind of other washed cheeses but instead of a runny soft centre it has a rich, slightly sweet oozy layer under the rind, then a firm and fresh centre with savoury notes, making a deliciously more-ish cheese.

Rob our wine guru from Corney & Barrow recommends the C&B Les Chaumiennes Pouilly Fume to go with this cheese – it’s lovely, fresh acidity and stony minerality will cut right through the Wendolyn and make for just the tipple (or two!) for a delightful sounding cheese.


Peyrigoux – a soft cheese made with pasteurised cow’s milk in the Perigord region of France.  Creamy, with a smooth texture and delicate fresh taste it is perfect with fresh crusty bread or cheese biscuits.

Rob suggests pairing the Lane Block 1A Chardonnay with this cheese, a fantastic wine and certainly bold enough in style to deal with the creaminess, as well as being so very well integrated (of itself) that it could pick up and marry with those delicacies of texture in the Peyrigoux.


Truffle Gloucester – this single Gloucester cheese is made by respected cheesemaker Simon Weaver at Cotswolds Organic Dairy with rich organic milk from the cheesemaker’s single herd of Gloucester cows.  It is then infused with 100% minced black summer truffles.

A tricky pairing this one, requiring something of all things red to work with it. Rob, though suggests the Santa Florentina Malbec, which with its light spice and roundness of fruit will go beautifully with both that richness of the truffle and weightiness of the Gloucester.