The Traditional Cheese Dairy, Lord of the Hundreds Cheese Hand-Selected by foodies DeliLord of the Hundreds cheese is a hard, naturally rinded, complex cheese, fabulously savoury, yet its flavour hints at caramelised hazelnuts, along with fresh grassy notes.
- Handmade in Stonegate, East Sussex
- Hard Cheese made from raw ewes' milk
- Clean and sharp-edged flavour, with hints of sweet hay and a slight crunch
- Aged 8-10 months
Perfect on a cheese board or as an alternative to Parmesan
Lord of the Hundreds cheese is a hard, naturally rinded, complex cheese, fabulously savoury, yet its flavour hints at caramelised hazelnuts, along with fresh grassy notes. Made from raw ewe's milk from Boydells Dairy, Essex.
The Traditional Cheese Dairy
Produce a selection of award winning handmade cheeses crafted out of raw milk which comes from sustainable family farms within the home counties. Traditional farming methods are embraced, the land and hedgerows nurtured, encouraging a unique ecosystem, working in harmony with the farmers. Our family and the farmers we work with are huge grazing advocates, the animal's freedom, health and quality of life is paramount; it's the heart and soul of our business, and we believe, the future health of our fellow humans and our planet.
We are Vegetarian Society accredited and have also received The Compassion in World Farming Good Dairy Commendation and Sussex Food Producer of the Year 2016. Over the years, we have consistently won British and World Cheese Award medals.
We craft a selection of handmade cheeses using raw milk that are all are suitable for vegetarians. Flavours vary slightly across the seasons due to the changing diet of the animals. Cheeses made from spring and summer milk tend to be quite floral and grassy, while winter cheeses you'll notice they're more savoury. Each is unique, the joy of raw milk!
What makes Lord of the Hundreds Cheese Special
Lord of the Hundreds cheese is lovely with charcoal biscuits, quince jelly and pears too. Lord of the Hundreds cheese was featured in the ˜Rare Breeds Society" cookbook and many chefs use it as an alternative to Parmesan.
County of Origin: East Sussex
Milk Variety: Ewes'
For Pregnant Women: NO
Ingredients: Raw Ewes' MILK (%), Salt, Rennet, Starter culture
Storage: Keep refrigerated below 8c°.
Freshly cut and wrapped - Please eat within Best Before Date on product label.