The Big Cheeses in November/December

Really good cheese is seasonal – as the quality of the grass and feed changes throughout the year which is reflected in the milk and so is the cheese. Liz Gibbon of Edinburgh Cheese Tasting and  Mellis Cheese – which sources and sells some of the best British and European  cheeses https://www.mellischeese.net/   is raving about these cheeses for November and December:

“Vacherin Mont D’Or, a delicious, sumptuous, silky winter Brie. It’s only made from September until March so I make the most of it while it’s here.

Colston Bassett Stilton, we are just coming into peak season for this cheese. With its salty, creamy balance its amazing with a port and red onion marmalade.

Gorwydd Caerphilly, crumbly in the middle and moist and earthy closer to the rind this cheese provides a good contrast to some of the more popular cheeses at this time of year which tend to be quite strong.

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