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. The texture is pliant like an Emmental and extremely creamy. As with all sweet alpine-style cheeses, Mayfield keeps on giving with every bite.
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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Holstein Fresians
Holstein Friesians are a breed of dairy cattle originating from the Dutch provinces of North Holland and Friesland, and Schleswig-Holstein in Northern German
Pasteurised
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’.
Suitable for vegetarians
Vegetarian rennets are either vegetable-based (made from plants such as figs, nettles and thistles), microbial (produced using moulds and fungi sources) or made using genetically modified rennet.
"A thick wax rind protects the cheese quite heavily. The variations in profile with time are miniscule. Regular turning will be all this cheese needs"
Perry James Wakeman- R&R Affineur
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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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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