There’s something fresh and a little bit “spring-like” about brie – perhaps it has something to do with the whiteness of the rind, who knows? – but put a nice wheel of pale, creamy organic Godminster brie on a cheese board, a fat bunch of juicy grapes, a couple of Godminster’s hand-made biscuits and a dollop of chutney and you’ve got a delicious springtime lunch. It’s also the perfect size to bake, camembert-style, and serve as a sharing starter. We’ve just come back from IFE at ExCel in London, where we had a stand and we can safely say both the Godminster brie and the smoked cheese went down a storm!
If you’ve never tried the brie before you’re in for a treat – it’s available in three flavours: plain, with peppercorns or with garlic and chives, and is produced over seven days to a traditional method, using Jersey milk ‘set’ using vegetarian rennet. The curds are hand-cut before being scooped into individual moulds, hand-turned, and moved into a series of drying rooms for five days to allow the flavours and creaminess to develop. If you’d like to try some, why not enter this month’s competition on our website to win a Godminster cheese collection to share with your family and friends this Easter. Good luck!