Mayfield

Mayfield
MayfieldMayfieldMayfieldMayfieldMayfield
£6.50
250GM500GM1KG

Normally expected to be a fairly mild cheese, 'Mayfield' begins with a creamy, sweet taste which develops into a nutty and full-bodied fruity flavour. As a gold award winner at the World Cheese Awards, it's easy to see why this alpine inspired cheese is so desirable.

  • Matured on site at Rennet & Rind by Perry

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  • MILK
  • MATURATION NOTES
  • LOCATION
  • CHEESEMAKER

HERD

Holstein Fresians

Bull - Mayfield

Holstein Friesians are a breed of dairy cattle originating from the Dutch provinces of North Holland and Friesland, and Schleswig-Holstein in Northern German

MILK

Pasteurised

Symbol - Mayfield

The process of pasteurisation involves heating milk to 71.7°C for at least 15 seconds (and no more than 25 seconds). Because of the nature of the heat treatment it sometimes referred to as the ‘High Temperature Short Time’ (HTST) process. Once the milk has been heated, it is then cooled very quickly to less than 3°C. The equipment which is used to heat and cool the milk is called a ‘heat exchanger’.

Clothing - Mayfield

A Word on Rennet & Rind Maturing

"A thick rind protects the cheese quite heavily. The variations in profile with time are miniscule. Good turning, and control mold is a that is required."


Perry James WakemanCheese Guy & Maturer

EAST SUSSEX, BRITISH ISLES

East Sussex is a county in South East England. It is bordered by the counties of Kent to the north and east, West Sussex to the west, and Surrey for a short distance to the north-west, as well as the English Channel to the south

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Arthur Alsop

Alsop and Walker began in 2008 when Arthur Alsop discovered a friend was giving up making cheese and returning to South Africa. Seizing the opportunity, he purchased the business and started to create a unique style of world award winning cheeses.

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