Soft and squishy trio

Stichelton - A farmhouse Stilton-style cheese made on the edges of the Sherwood Forest by Joe Scheider. Unlike Stilton, this cheese is made using raw milk and all of its parts are edible. Christmas wouldn't be Christmas without Stichelton. Raw cow's milk. Animal rennet

Langres - "The Champagne cheese" Made in Champagne, it might look a bit like human brain tissue left out in the sun, but its wrinkly washed rind actually hides a soft, mellow gem of a cheese. Traditionally a teaspoon of Champagne would be poured into the cheese’s dimple before being cut into. Pasteurised cow’s milk. Animal rennet.

Camembert de Normandie - A classic soft bloody rind steeped in cheese making history, whether you enjoy yours a room temperature or baked with a glug of white wine garlic and rosemary, this traditional cheese is always be a crowd pleaser. Pasteurised cow’s milk. Animal rennet.