Wrapped in a spruce band with a gooey centre, the new pasteurised cow's milk cheese has been developed by Hampshire Cheeses' co-owner Stacey Hedges and is named after a local village. Like Vacherin, Winslade has a runny texture when it's fully ripe so you can eat it with a spoon. The flavour is delicate - creamy and mushroomy with interesting resinous notes from the spruce.