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: £11.00 through £22.00
Brun de Noix is washed regularly in a walnut liqueur as it matures. For some, the taste is pure walnut but it also has real hints of maple syrup. It is a delicious cheese unless you are allergic to nuts in which case it could be fatal… Allergens – Milk, Nuts, Eggs
Brun de Noix is a distinctive, French cheese from the Loire-Atlantique region of western France. Its name literally means “brown of walnut”, and the cheese definitely lives up to its name. Unlike some cheeses that simply sit in a cave to mature, Brun de Noix is washed regularly with walnut liqueur. This gives it a striking amber rind and deep, nutty character.
Made by the respected cheesemakers at Fromagerie Beillevaire, Brun de Noix is a soft washed-rind cheese produced from cow’s milk and aged for up to two months in cool, humid cellars.
Brun de Noix doesn’t have medieval origins like Roquefort or Comté, but its creation reflects centuries-old cheesemaking traditions in France. The practice of washing a cheese’s rind in alcohol or brine dates back to monastic cheesemakers who experimented with different solutions to influence flavour and protect the maturing cheese.
Walnut-washed cheeses were once more common in areas with abundant walnut orchards, as local producers would use what was at hand. Over time, many of these local styles faded, but artisans like Beillevaire have kept the tradition alive by reviving and using these methods.
Fromagerie Beillevaire itself began as a family dairy business in Machecoul, near the Loire River, and over the decades grew into one of France’s most respected artisan cheese producers, balancing traditional ways with careful affinage (the art of ageing cheese).
Today, Brun de Noix is regarded as something of a hidden gem; not a mainstream superstar like Brie or Camembert, but a fascinating, flavour-forward cheese cherished by connoisseurs and adventurous cheeseboards.
Visually, Brun de Noix is striking. Regular applications of walnut liqueur during ageing give it a rich, amber-to-deep-brown rind with a smooth, rustic look. Inside, the paste is pale yellow, silky and soft; springy but supple beneath the rind. Some wheels may show small eyes (tiny holes) scattered through the interior.
Brun de Noix is complex and satisfying, with a flavour profile that evolves from rim to centre: You should expect an enticing nutty aroma, think rich walnuts with a light hint of earthiness and sweet toasted notes. The walnut liqueur wash contributes an inviting fragrance that’s deeper than your average soft cheese.
Its paste is creamy yet firm enough to slice. The outer layer near the rind can feel almost elastic, giving a subtle bounce before melting on your tongue. I love that initial hit of fresh, milky richness, characteristic of good quality cow’s milk. Then, almost immediately, the nutty influence of the walnut wash comes through, more subtle and sophisticated than simply tasting walnuts, with balanced savoury-sweet notes. I often describe the flavour as having a maple syrup sweetness, but now I’ve said that you won’t be able to taste anything else!
The overall experience is rounded rather than intense, powerful enough to be interesting yet smooth and delectable.
Jen’s note: The walnut liqueur used to make Brun de Noix isn’t just for flavour; it actually encourages specific bacterial growth on the rind that contributes to the cheese’s complexity. Washed-rind cheeses are known for their aromatic nature intensity, but a walnut liqueur wash is a much rarer method than wine or beer washes, making it truly unique among artisan cheeses.
Sizes and Prices
Storage Advice
Delivery and Collection
Ingredients (Allergens are listed in capitals)
MILK, salt, ferments, rennet, NUT flavour, WALNUT (traces), LYSOZYME (EGG)
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.
