Winslade

The journey began in 2004 when Stacey Hedges, who had previously worked as a cheesemonger in Sydney before moving to the UK, started experimenting with cheese-making in her own home. Faced with the constant cheesy mess, her husband challenged her to either take it seriously or quit. In response, Stacey embarked on a quest, visiting cheesemongers all over the country, eventually founding her own company.

This Vacherin/Camembert hybrid is embraced by a spruce collar, imparting a one-of-a-kind piney essence to Winslade. A perfectly ripe Winslade exhibits a luxuriously soft and unctuous texture, with a subtle floral earthiness. Its flavour is pleasantly mild, yet exceptionally rich and gentle on the palate.

Ideal to eat along a crusty bread, almonds, hazelnuts, roasted potatoes, apples and even pasta! It is also perfect on a cheese platter.

Keep it in the fridge and consume within its expiration date.