Sussex Camembert

This gorgeous camembert is made by Arthur Alsop and Nick Walker in Mayfield, East Sussex using locally sourced full-fat pasteurised cow's milk.

It is a creamy, mushroom, grassy tasting soft cheese with a natural, edible silky white rind. When fully matured (up to about 7 weeks in the fridge), it has a silky, velvet texture to the palate and will become softer and stronger. 

Sussex camembert is a cheeseboard favourite and will also bake to perfection.