A smooth, fresh and soft mild cheese with a white edible rind.

Brabourne Brie is made with fresh pasteurised cows milk from a local herd of British Fresians grazing just below the Wye Downs.

The cheese is made by adding special cultures called 'starters' to the warm pasteurised milk. Vegetarian rennet is then added to cause the milk to separate into curds and whey. When the curds have separated they are salted, put in to small round moulds and kept in the ripening room to develop the special texture and flavour, which takes 4 to 6 weeks.  Brabourne Brie is delicious with a fresh baguette or why not try it in a salad with lightly toasted walnuts and chopped celery.