Saint christmas cheese George ages slowly and develops

George ages slowly and develops a stronger flavour profile

Of all the cheeses we make

or wait until the curd breaks down completely and the flavour gets more pungent

made with no colours

IT'S LAYERED AND COMPLEX

Saint christmas cheese George ages slowly and developsIn the central plateau of France there are a number of cheeses that are all named after the local Saints. Like our Saint, they are all surface ripened, soft oozy cheeses with a light bloom on the rind not a thick carpet of single strain white mould found on more commercial cheeses. This cheese can be eaten younger, when the inside is still firm and the flavour more delicate, or wait until the curd breaks down completely and the flavour gets more