Look, touch and smell the natural rind growing on the outside of any artisan or traditional cheese and you’ll find important clues about what lies beneath. With the exception of rindless cheese such as feta or fresh curd, a protective rind defines the type, character and maturation of specialist cheese
This soft, surface mould ripened cheese, specially selected by Will, is a wonderful exception. It is hand made in a modern, purpose-built fermier that lies in the shade of the Rambouillet deer forest, south west of Paris. Le Marquis is made with fresh pasteurised milk sourced exclusively from a small herd of pampered Friesian cows.