The Luxury Hamper

This cheese is made with pasteurised cow’s milk from local farms.  Lord London has a clean citrus taste with an edible white rind.  Unlike many cheeses this can be eaten straight from the fridge.

Baking it is a must, cut the top off and stuff the bottom with herbs and garlic and voila! You have a delightful sharing dish.

Cheese Colour: Creamy yellow
Aroma: Distinctive citrus nose
Flavour: Fresh with lemon

Decorations: Bronze & Silver-World Cheese Awards – Best Semi-Soft cheese – British Cheese Awards

Award Winning Cheese:

• World Cheese Awards (Bronze & Silver)
• British Cheese Awards (Best Semi-Soft Cheese)

Vegetarian: All our cheeses are vegetarian, made using vegetarian rennet.

A 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 pasturised cow’s milk. Matured for 12 weeks, can be held for 25 weeks to develop stronger blue characteristics.

Award Winning Cheese:

• British Cheese Awards (Gold)
• World Cheese Awards (Silver)

Vegetarian: All our cheeses are vegetarian, made using vegetarian rennet.

Smooth and creamy hard cheese with small blue veins and a natural rind giving a mild creamy blue flavour to this hard cheese. Was selected for the cheese board at Brighton Race Course for a dinner attended by HM the Queen and HRH the Duke of Edinburgh. Sussex Blue won Gold at the British Cheese Awards.

This 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.

A creamy, grassy tasting soft cheese, with a natural edible white rind made from pasteurised cow’s milk. Carry’s on maturing in the fridge for up to 7 weeks becoming stronger and softer.

Vegetarian: All our cheeses are vegetarian, made using vegetarian rennet.

This cheese was made on the 1st November 2019.
The Cheesemaker (Arthur Alsop) thoughts were to get a sweet caramel undertone to come through a cheese, this was achieved by tweaking the cultures, temperature and curd size.
On the 23rd March with suddenly nothing to do but look after his cheese in the maturing rooms. He decided to open one of the wheels.
On the initial taste he realised that this was a very special cheese, and would be amazing for Christmas.
Think of “salted caramel”. This cheese hits your taste buds with delightful caramel undertones with crunchy calcium crystals.