Made by awarding winning Artisan Cheesemakers Alsop & Walker from Mayfield in East Sussex; Sussex Camembert is a traditional handmade soft cheese made with pasteurised cow's milk from a local Holstein herd. The milk is collected from a dairy farm in Mayfield which is just 4 miles up the road. Sussex Camembert is soft and creamy with a beautiful mildness. It matures in 6 weeks and can continue to develop to your liking for around a further 6 weeks. Recently awarded Silver Medal at the British Cheese Awards.
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’.
"Similar treatment to it's counterpart. Sussex Brie. It's important as the cheese ages in our maturing rooms to ensure that the rind remains a good thickness to allow the flavours to be well balanced, and texture smooth."
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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