This cheese begins life in France as a young Port Salut, it is then transported to Surrey by the late master affineur James Aldridge, The cheeses are washed in wine as they mature, resulting in the pungent sticky Golden rind with a silky smooth interior

Pasteurised,  Cow's milk, Vegetarian 

Isle of Avalon


    High Street - Welford - Northants - NN6 6HT

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