Our Christmas orders are now closed. You can still buy our Cheese Subscriptions to start in January, as well as book our courses and tasting events. If you want to purchase vouchers you can do so until the 20th December but please note that it can take up to 48 hours for the vouchers to be emailed to you as we process these manually.
We have a full counter of cheese in our shop in Pangbourne so you can still come in and purchase items in store
Price range: £2.85 through £29.00
West Country Brie is creamy with a mild, fresh flavour and a soft edible white rind. Its curd is the colour of straw whilst as it ripens from the outside in, it becomes softer, richer and with a fuller flavour.
West Country Brie is a rich, soft cheese blending French tradition with West Country character. Made in Somerset, Devon, Dorset, and Cornwall, it’s shaped by green fields and a gentle climate. Once inspired by classic French bries, it has developed a uniquely British identity.
French brie-style cheeses, especially those from Île-de-France, have a long history dating to the 8th century. Their production techniques later inspired British makers, who adopted and adapted them using local milk.
West Country Brie rose to popularity in the British cheesemaking revival of the 1970s and 80s, when small dairies looked beyond Cheddar. Lush fields and long grazing seasons produce rich, grassy milk, ideal for brie.
Most West Country bries are made by small dairies using traditional methods like gentle pasteurisation, hand-ladling into moulds, and natural rind development for the classic white bloom.
West Country Brie is typically made from cow’s milk into 1–1.5 kg wheels. After moulding and draining, it’s salted and cultured to form the rind, then ripens for 4-6 weeks.
When young, the middle is firm and chalky, with a gentle, milky taste. As it ripens, it softens and becomes creamy, sometimes gooey under the rind. If it oozes when cut, it’s perfect. The rind is edible and adds a mild mushroom note. Good West Country Brie smells clean, fresh, and sweet, never tart or ammoniated. At its best, it is creamy and balanced, with a silky texture near the rind and smoothness throughout when ripe.
I always get an initial burst of buttery and milky flavours, with a gentle earthiness. Then the more you chew, other notes appear, think hazelnut, sweet grasses and cultured cream. The finish is mild and lingering, with a soft savoury edge. This Brie is a bit sweeter and more buttery than classic French versions, thanks to the rich local milk. Its milder profile makes it approachable for newcomers to soft cheeses.
Jen’s note: This cheese stands out as a true taste of the South West. The lush fields responsible for brilliant Cheddar also yield ideal milk for brie. Many consider the West Country particularly suited for soft cheeses, and after tasting a quality local brie, this is easy to understand.
Sizes and Prices
Storage Advice
Delivery and Collection
Ingredients (Allergens are listed in capitals)
MILK, starter cultures, vegetarian rennet, salt
Normal opening Monday – Saturday 9am – 4pm until:
Sunday 22nd 9am – 4pm
Monday 23rd 9am – 4pm
Christmas Eve 9am – 12pm
Christmas Day Closed
Boxing Day Closed
Friday 27th Closed
Saturday 28th 9am – 4pm
Sunday 29th Closed
Monday 30th 9am – 2pm
Tuesday 31st 9am – 2pm
New Year’s Day Closed
Thursday 2nd January Closed
Friday 3rd 9am – 4pm then open as normal
After Christmas our courier delivery slots start from 8th January.
