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A Camembert style washed rind cheese perfect for baking or enjoying on its own! Unlike the thick coat of chalky white usually associated with bloody rind, this one has patches of white mold and a skin akin to that of a peach. With the right funkiness, it’s earthy and mushroomy.
The taste and texture of the cheese can change dramatically between 3-5 weeks. We make them in small wheels of over 350 grams. This one is meant for sharing!