Stoney Cross is our youngest offering from Lyburn Farmhouse Cheesemakers. Mould-ripened, not dissimilar to a French Tomme De Savoie. At 8 weeks old it is creamy, buttery in texture, sweet flavours, with a distinctly earthy finish.
Garlic and Nettle is made to the same recipe as the Lyburn Gold, but it is not matured for quite so long. As the name suggests, there is a hint of garlic and onion, and the other ingredients are chives, parsley, paprika, ginger, and horseradish, the nettle giving the cheese a touch of colour, that can be quite clearly seen. The garlic has however, not been included to such a level that it is too overpowering.
Old Winchester is now 18 months and an older version of Winchester, on a previous page. This is now a much dryer harder and crystalline cheese, becoming more reminiscent of an old gouda with a distinctive nuttiness in flavour, however it is a product of evolution and need. Because Old Winchester is made with a vegetarian rennet, on a number of occasions the cheese is being sold, and used as a vegetarian replacement for a hard, Italian cheese, and yet can still be used as a table cheese.
The Lyburn Lightly Oak Smoked cheese, is based on the Lyburn Gold, still a washed curd cheese but the eyes are not so prominent and is smoother, to give a light and delicate flavour. For those that enjoy a heavily smoked cheese, this may not suit. During the maturation process the rind goes a glorious caramel colour and can’t be mistaken for any other.
250g of each four cheeses
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