Avebury is a soft white farmhouse cheese with a bloomy rind and a beautifully supple texture. Made on-farm using milk from the Collingborn family’s own pedigree Friesian herd, it reflects over a century of careful dairying and hands-on craftsmanship. As it matures, the paste becomes increasingly oozy at the edges while retaining a soft, springy centre. named after the Stones of Avebury.
Wine: English sparkling wine, Chablis, dry Chenin Blanc, or a light Beaujolais
Beer & Cider: Dry farmhouse cider or a light saison
Food: Serve simply with crusty bread, asparagus, or fresh peas; also excellent baked whole
Occasion: Ideal for spring and early summer boards, or as a refined soft cheese course
Aromatic and gently vegetal on the nose, with subtle brassica notes. The rind is white with soft yellow undertones, giving way to a bright cream-coloured paste. The texture is buttery and yielding, becoming luxuriously soft and oozy beneath the rind while remaining smooth and delicate at the core. Flavour-wise, it opens creamy and fresh, with savoury, slightly green undertones and a rounded dairy sweetness on the finish.
| Weight | 200g |
| Unit of Measure | EACH |
| By Style | Soft Cheese |
| By Milk Type | Cow's Milk Cheese |
| By Rennet | Vegetarian |
| By Heat Treatment | Pasteurised |
| By Nationality | British |
| By Region | Wiltshire |
| By Cut | Pre-portioned |