About our Cheeses

GET YOUR LORD LONDON CHEESE
Sussex Blue
is a delightful semi-hard creamy tasting mild blue cheese with a natural edible rind. After being opened for a short period the blue will start to bloom. Made from pasteurised cow’s milk. Matured for 12 weeks, can be held for 25 weeks to develop stronger blue characteristics. Try it melted on steak… just so delicious
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The Idle Hour
A semi-hard cheese; creamy tasting with citrus undertones. This cheese ripens from the outside in leaving a crumbly centre, and a softer outside, in a natural edible rind. Made from pasteurised cow’s milk this cheese is matured for 16 – 20 weeks.
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Woodside Red
is a hard cheese with an edible rind. This cheese gives flavours that are part Comte, part Gruyer and a hint of cheddar. The residue from the seed of the South American annatto thistle added to the milk giving a wonderful orange bloom to the cheese board. Use this when making cheese straws it is just so tasty. Winner at the British Cheese Awards 2019 Gold, Best new cheese in Britain
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Mayfield
begins with a creamy, sweet taste which develops into a nutty and full-bodied fruity flavour. The texture is pliant like an Emmental and extremely creamy. As with all sweet alpine-style cheeses, Mayfield keeps on giving with every bite. A brilliant melting cheese, use it in your pasta dishes, a fondue, on toast. It is a cheese that just keeps giving which is the reason it has many awards, including a Super Gold in the World Cheese Awards. When the cows are on grass it is light and creamy, but come the winter when the cows are indoors it becomes buttery and creamy.
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Smoked Mayfield
at the age of 4 months this normal Mayfield is lightly smoked in a local smokery for 4 days. When it comes back to the maturing room it is lightly vacuum-packed for another 6 weeks to enable the cheese to absord the smoking. It is only lightly smoked to ensure that the smoking does not take over the flavour of the cheese. Use this in the same way as you would the unsmoked Mayfield. Made from pasteurised cows milk
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Lord London
is a Bell shaped semi-soft cheese which is wonderfully creamy. It is a clean citrus tasting cheese. Made from pasteurised , cow’s milk, it has a natural edible skin with a light white dusting and taste so delicious eaten straight from the fridge. Melt it on pizzas. Cut off the top and bake the bottom in the oven stuffed with garlic and thyme. Winner of many awards including a silver in the World Cheese Awards, also served at the Royal Wedding Breakfast of their Royal Highnesses, the Prince and Princess of Wales.
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Sussex Camembert
is a creamy mushroom earthy tasting soft cheese with a natural edible white rind. An excellent choice for cheese boards and baking; When fully matured it has a silky velvet texture to the palate. Made from pasteurised cow’s milk it carry’s on maturing in the fridge for up to 7 weeks becoming stronger and softer. Receiver of a Silver Medal at Nantwich International Cheese Show.
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Sussex Brie
is mild in strength and has a fluffly white rind. It is mellow in flavour with a subtle nutty, grassy taste. It is a soft, smooth, creamy and sometimes runny texture. It is a delicate Brie and when kept in the fridge it has becomes stronger in flavour. It is a wonderful addition to any cheese board and holds a Silver Awards in the World Cheese Awards.
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Ewe EatMe
is a hard ewe's milk cheese, reminiscent of a Manchego, creamy tasting with nutty undertones, in a beautifully textured red rind reminiscent of dragon hide, which really makes a cheese board pop. It melts beautifully on burgers and is extremely good in a salad. Winners at the British Cheese Awards and World Cheese Awards.
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Truffle Brie
is a rich and decadent cheese to take your cheese board to new heights. Truffled cream is sandwiched between our delicious natural tasting Brie. Using locally sourced full fat cow’s milk and Italian Black Truffles and Porcini mushrooms. It has a highly aromatic earthy flavour and is suitable for Vegetarians.
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