Their second cheese, Bix, is somewhat of an obsession of mine. This triple cream beauty is named after the village where the cows live. Delicately made by hand, extra double cream is added to the milk for a most decadent, unctuous cheese. Once made, this enriched cheese is matured for just a few weeks, allowing a soft bloomy rind to form and encase the rich buttery paste.
Expect a soft, unctuous texture with a sharp, crème fraiche flavour when young, that matures into a rich butter flavour and hint of mushroom on the rind.