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Together with his team, Martin makes some excellent Cornish versions of classic bries and camemberts. Their name is taken from the Cornish ‘croust’ – meaning a mid-morning or -afternoon snack, often bread and cheese – and the curds that they spend their days expertly working with.
“We only use the very best milk – and we know where it comes from, and we know how to look after it. That ensures a really good curd and, in turn, a really good cheese,” says Martin.
