Isle of Avalon cheese

Isle of Avalon cheese

Origin

• The cheese begins life in France as Port Salut. It is then transported to Surrey where it is washed in wine which converts it to a pungent rind-washed cheese.

Milk type

• Pasteurised cows' milk, using vegetarian rennet

Strength and texture

• A mild cheese with a rubbery texture.

Wholesale supplier

The Cheese Man

Unit 20/21

Hove Enterprise Centre

Basin Road North

Portslade

BN41 1UY

Tel / Fax: 01273 412444

Web: www.thecheeseman.co.uk

Email: enquiries@thecheeseman.co.uk

Errors and omissions

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