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Oxford Isis was first produced in 2003 especially for supply to Oxford Colleges and restaurants in Oxford City. It was developed with the express intention of competing with such French washed rind cheeses such as Epoisses, Affidelice or Soumaintrain. Oxford Isis is made by using a fresh cheese as the base product. This is then sprayed and ripened with Oxfordshire honey mead over a period of time, during which the cheese alters in character and matures on to a creamy consistency and develops a pronounced flavour and flowery aroma. Even though the cheese has not been advertised or promoted to any great extent it is already in demand by some of the country's top restaurants. |
