Award-winning camembert-style British Friesian cow’s milk cheese matured for three weeks. Rich and creamy. Leave it out of the fridge on the day you eat it, and watch it open up and bloom like a flower. For years this was a steady seller in the French-speaking area of Belgium.
Size: est. 150g.
Cheese Makers of Canterbury is a wonderful artisan business based in Faversham which was set up by Jane Bowyer in 2007. The unpasteurised milk comes from Tom Castle’s herd of British Friesians at nearby Debden Farm in Petham. They have a great range of cheeses from Ashmore to Canterbury Cobble, Gruff, Kelly´s Canterbury Goat, camambert-style Dargate Dumpy, Chaucer´s and Bowyer´s. All of their cheese is made by hand, following techniques that have been used for thousands of years, and with a team of only nine people, many of whom have been there since the beginning.