- FlavourMushroomy and earthy
- Type of MilkCow
- Vegetarian RennetYes
Store & Serve
All cut cheeses are cut to order and will have approximately 12 days shelf life on them from the date the order is despatched. Due to high demand, it is occasionally necessary for us to substitute items in orders for an alternative. We will always endeavour to choose an alternative, which is the most similar to the item you have selected and of equal or higher value for no additional charge.
- StorageKeep refrigerated.
- Instructions for useServe at room temperature.
- IngredientsCows' Milk, Salt, Rennet, Dairy Cultures (Milk).
- Typical Valuesper 100g
- Energy kJ1415
- Energy kcal341
- Of which saturates18.0
- Of which sugars0.1
Paxton & Whitfield Ltd, 93 Jermyn Street, London SW1Y 6JE
These summary details have been prepared for information purposes only. While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for reading the product packaging and label prior to use. Paxton & Whitfield is unable to accept liability for any incorrect information. If you require specific advice, please contact our mail order team on 01451 823460 or email email@example.com.
Clava is a creamy brie which develops earthy flavours with hints of mushroom. Clava Brie is a soft cheese made in a brie style as the name suggests. It is made with organic cows' milk, vegetarian rennet and a lactic starter culture which together form the curds. These are hand ladled into the moulds where they form a white penicilium candidum rind which softens the interior.
Connage Highland Dairy is situated on a family-run farm, in Ardersier, Inverness. The farm was started by Hamish Clark and is now farmed by his children. They have an organic dairy herd of 140 cows, which are mostly Holstein Friesian with Jersey crosses and Norwegian Reds who graze the clover pastures around the dairy and along the shores of the Moray Firth. The cheeses from Connage Highland Dairy are made using the rich milk from these cows and have been available since 2006.Read More