Organic Cotswold Brie

Beautifully soft and buttery, our original brie cheese is perfect served with fresh fruit. The cheese has a fresh clean taste and continues to develop as it ages, and can be kept in the fridge for up to 10 weeks.

Our Cutting Cheese is a big block of cheese and fabulous for Weddings and Parties.


Traditionally made using fresh organic milk from ‘the girls' (the Friesian cows) at Kirkham Farm. The milk is taken to the Creamery each morning, where it is lovingly turned into a new batch of cheese.

After the milk has travelled just five metres from the milking shed to the Creamery, the cheesemaking process begins in earnest at 6.30am. Our skilled cheesemakers then work quickly within a four hour period to produce a batch of 1200 cheeses from the 1500 litres of milk the girls have generated. The process requires careful timing and intense concentration, and our cheesemakers prefer not to be disturbed during this time, so mobile phones are always left in a pile outside the Creamery door.

Made from 100% fresh organic cows milk from ‘the girls' (the Friesian cows) at Kirkham Farm.
The exact recipes for our individual cheeses are a closely guarded secret - but we can let you know that they are entirely natural and contain just pasteurised milk, rennet and the appropriate cultures.
No preservatives or artificial additives are needed, and we don't mess with our milk by standardising it. This means that the cheeses vary in taste and texture, depending upon which meadow the cows graze and the time of year.
Contains vegetarian rennet.

Milk

Try these delicious recipes using our Organic Cotswold Blue-Veined Brie and tell us what you think!

If you have any cooking suggestions or recipes that have worked for you, please do get in touch as we'd love to hear about them.

Baked Organic Cotswold Brie with honey, pecans and grapes

This makes a wonderful starter or indulgent snack, served with lots of crusty bread to scoop up the gooey cheese.

1 x 150g Organic Cotswold Brie
A drizzle of olive oil
2 sprigs thyme, leaves stripped off
10 grapes cut in half
2 tbls clear honey
A handful of pecan nuts (about 8-10), toasted and cut into large pieces

Pre -heat the oven to 400°F/200°C or gas mark 6.

Remove the Brie from its wrapping and place in an ovenproof dish.

Pierce the top of the cheese with a sharp knife in two or three places, then drizzle over the olive oil and sprinkle with thyme leaves.

Cover the dish with foil and bake for 8-10 minutes, or until very soft.

Remove the foil then drizzle with the honey and sprinkle with the chopped pecans and grapes.


Grilled Portobello Mushrooms with Smoked Bacon and Organic Cotswold Brie

4 Portobello mushrooms or similar large field mushrooms
4-6 rashers of smoked streaky bacon
Simon Weaver Organic Cotswold Herb Brie or Organic Cotswold Brie
4 thick slices from a rustic loaf
1 tbls chopped parsley
Extra virgin olive oil for drizzling

Season the mushrooms with a little salt and pepper, and then arrange the bacon over the mushrooms so that the bacon juices will run into the mushrooms as they cook. Place the mushrooms under a medium hot grill, and when the bacon is almost cooked, thinly slice the Brie and arrange on top. Put back under the grill until the cheese is melted and golden. Toast the bread and serve the mushrooms on top. Sprinkle with chopped parsley and drizzle with a little extra virgin olive oil.
Serves 2

Tip: If you are feeling really decadent, smear a little pesto onto the mushrooms, and add a few pine nuts or sun dried tomatoes when you place the cheese on top.