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Mayfield - Rennet & Rind British Artisan Cheese
Mayfield - Rennet & Rind British Artisan Cheese
Mayfield - Rennet & Rind British Artisan Cheese
Mayfield - Rennet & Rind British Artisan Cheese
Mayfield - Rennet & Rind British Artisan Cheese
Mayfield - Rennet & Rind British Artisan Cheese
Mayfield - Rennet & Rind British Artisan Cheese
£10.00
250GM500GM1KG1/2 (9KG)Whole (18KG)

Mayfield is a lot of people’s favourite for one simple reason, it is unapologetically sweet. Not sugary, not dessert, just that big, buttery sweetness you only get from really good milk and a maker who is not scared of flavour.

It starts creamy and rich, then rolls into toasted nuts and a gentle, fruity depth that hangs around. As it warms up it gets even bolder, the sweetness becomes rounder, the nutty notes get richer, and it turns into proper “just one more slice” territory.

Texture-wise, it has that classic alpine spring and those natural eyes, but it stays surprisingly creamy through the middle

Available Online, In Our Stamford Store and via Rennet & Rind Wholesale

Matured on site at Rennet & Rind by Perry

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  • MILK
  • MATURATION NOTES
  • LOCATION
  • CHEESEMAKER
  • REVIEWS
  • NUTRITION

HERD

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

MILK

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’.

RENNET

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 Word on Rennet & Rind Maturing

"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, 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.

Cows' Milk, Salt, Vegetarian Rennet, Starter culture. 


Energy1763kj/426kcal
Fat36.6g
of which saturates23.32g
Carbohydrates<0.5g
of which sugars<0.5g
Protein23.2g
Salt1.79g



Disclaimer


Allergens, Ingredients and Nutritional Information Disclaimer

These details have been carefully prepared and are provided for information only. Whilst every effort, care and attention to detail has been taken to provide accurate details, we strongly recommend that you refer to the product label and packaging prior to consumption. Rennet & Rind is unable to accept liability for any errors and omissions or information that may be incorrect. If you require further information, please contact us on 01480 831 112 or email hello@rennetandrind.co.uk

THINGS THAT WE SELL THAT COMPLEMENT MAYFIELD

Baron Bigod
£10.50
The Duke
£13.50
Cropwell Bishop Stilton
£7.50
Sparkenhoe Red Leicester
£8.13
Tunworth
£12.00
Driftwood
£10.50

Customer Reviews

Frequently asked questions about Mayfield

What is Mayfield cheese?

Mayfield is a British alpine-style hard cheese with a sweet, creamy start that develops into a nutty, full-bodied, slightly fruity finish. It’s got a pliant, Emmental-like texture and stays remarkably creamy for a hard cheese.

What does Mayfield taste like?

Think sweet and creamy upfront, then it opens into nutty, rounded savouriness, with a gentle fruitiness that lingers. It’s one of those cheeses that changes as you chew — proper “keeps on giving” territory.

What milk is Mayfield made from?

Mayfield is made from cow’s milk, from Holstein Friesians.

Is Mayfield made with pasteurised milk?

Yes — Mayfield is made with pasteurised milk.

Is Mayfield suitable for vegetarians?

Yes — Mayfield is made with vegetarian rennet (and your page lists it as “Suitable for vegetarians”).

Why does Mayfield have that “Emmental” style texture?

It’s made to be alpine-inspired, so you get that supple, elastic paste rather than a crumbly British territorial texture. Serve it at room temp and you’ll really notice the creaminess and stretch in the mouthfeel.

Where is Mayfield cheese made?

Mayfield is made in East Sussex

Who makes Mayfield?

Mayfield is made by Arthur Alsop (Alsop & Walker) — a producer known for world-award-winning cheeses.

Has Mayfield won any awards?

Yes — Mayfield is a Gold award winner at the World Cheese Awards

Who matures Mayfield for Rennet & Rind?

This cheese is matured on site at Rennet & Rind by Perry.

How should I store Mayfield?

Keep it wrapped (cheese paper is ideal) and stored in the fridge. Rewrap after each serve so it doesn’t sweat. For the best flavour, bring it out 45–60 minutes before eating.• Quince paste, honey or roasted nuts

What are the best pairings for Mayfield?

Mayfield loves pairings that match its sweet-nutty alpine vibe:

Cider (dry, tannic styles)

Chardonnay (not too oaky) or Chenin Blanc

Light reds with freshness (Gamay / Pinot-ish)

Simple win: good bread + butter and let the cheese do the talking

Can I freeze Mayfield?

You can, but it’s better eaten fresh. Freezing can make the texture drier and more crumbly when defrosted. If you do freeze it, defrost slowly in the fridge and use it for grating/cooking rather than a star of the board.

Why do you say Mayfield doesn’t change loads with extra ageing?

Your maturing note explains it well: Mayfield has a thick wax rind, so its profile changes are minimal, and it mainly needs regular turning rather than heavy intervention.

Is Mayfield similar to Emmental or Gruyère?

It’s definitely in that alpine-style family — supple texture, sweet-nutty flavour, and a long savoury finish. It’s not trying to be a direct copy of Emmental or Gruyère, but if you like those styles, Mayfield is a very safe bet.

How should I serve Mayfield on a cheeseboard?

Bring it out 45–60 minutes before eating and cut into thin wedges or batons. At room temperature it goes much creamier and the sweet, nutty notes show properly. It’s a great “middle of the board” cheese — approachable, but still interesting.

What’s the best way to use Mayfield in cooking?

Mayfield is brilliant melted. Use it for:

toasties / grilled cheese

gratins (potatoes, leeks, cauliflower)

cheese sauces where you want sweetness and depth

pasta (grated over the top or stirred through at the end)