Renegade Monk


Soft. Decadent. Aromatic. 

Origin: England, Somerset

Style and Texture: Washed rind, soft, blue

Milk: Cow

Milk Treatment: Pasteurised

Rennet: Vegetarian

Drinks: aromatic white wines, light to medium-bodied red wines

Complement with: salami, charcoal crackers


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Using artisan techniques but made to a newly developed recipe, Renegade Monk is made from organic, pasteurised cows’ milk. The set curd is then hand-washed in ale every few days as the cheese matures. Maturation takes less than 4 weeks.

The cheesemaker, Marcus Fergusson, deliberately created a cheese of a style not traditionally found in Britain – but rather a cheese inspired by a range of Continental cheeses.

The resulting cheese combines the bite of Epoisses de Bourgogne and Langres; the creaminess of Brie de Meaux and Camembert de Normandie; and the luxurious blue such as Gorgonzola Dolce.

As an artisan cheese, Renegade Monk can naturally vary in consistency and temperament. When the cheese is firmer, the rind tends to be darker but the interior is milder on the palate; when the cheese is soft – and it can be encouraged into liquidity – the rind is pale with a scatter of blue, with a pungent, mousse-y inner core.

Renegade Monk should be kept refrigerated but allowed to warm to room temperature for a minimum of 30 minutes before eating. Renegade Monk will continue to develop in strength and flavour even whilst refrigerated. Cheeses approaching their Use By dates are the most powerful and delicious.

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