This elegant beauty is a wrinkly velvet rind cheese, with a unique barrel-shape.

After the curds rest in their molds, each cheese is held and salted by hand. During the aging process Henley develops a thin natural undulating rind. The semi-soft yellow paste is buttery with vegetal notes that grows stronger with age.

Named after the town in England (Henley in Arden) to which Kandice and her husband planned to retire.