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Old Winchester
Old Winchester - Rennet & Rind British Artisan Cheese
Old Winchester - Rennet & Rind British Artisan Cheese
Old Winchester - Rennet & Rind British Artisan Cheese
£7.88
250GM500GM1KG

Old Winchester is one of the most regal-looking cheeses out there, with an enchanting amber colour just underneath the rind which traverses into a lighter royal honey. With 18 months of ageing, this hard cheese dazzles the tongue with layered flavour and a moreish crunch. Bejewelled with white tyrosine crystals that indicate a well-aged wise cheese, Old Winchester is not only an excellent cheese for your boards but a fantastic British Parmesan alternative that is vegetarian-friendly.

This Italian-inspired hard cheese has a bite to it and a frequent crunch that fires up that well-sought-after itch at the sides of your mouth. Beginning with a familiar cheddar tang, Old Winchester rolls into complex caramel butterscotch sweetness alongside smoky hits, whilst the base tang continues to beat throughout the journey. That journey is satisfyingly long, slowly transcending into a deep savoury broth.

Matured on site at Rennet & Rind by Perry

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  • MILK
  • PERRY'S NOTES
  • LOCATION
  • CHEESEMAKER
  • REVIEWS

HERD

Friesian Cow

Friesians are a breed of dairy cattle that originated in the Dutch provinces of North Holland and Friesland, and Schleswig-Holstein in Northern Germany. They are known as the world's highest-producing dairy animals.

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.

PERRY'S THOUGHTS

"Old Winchester is already a well-aged cheese, so we'll just be helping Old Winchester on its journey. Turning once a week and brushing any flora that has settled on the rind. We’ll be keeping it at a moderate humidity and decent temperature."


- Perry James Wakeman, Rennet and Rind’s resident affineur

The New Forest, Lyburn Farm, Salisbury, British Isles 

The New Forest has no great history of cheese making, unlike the West Country, but varieties like Old Winchester show promise in the location. Historically records show that cheese was made by the Cistercian Monks at Beaulieu and other monasteries back in the 1200s. But in the last 100 years, the milk from Hampshire has traditionally travelled eastwards to the large conurbations of Southampton and London to be sold as bottled milk. 


The manors of Winchester, from which Old Winchester was named, indicate that cheese was made locally but not in large commercial quantities. For the valley of the Blackwater and Lyburn Farm, cheesemaking is a relatively new venture set up to address the needs of a changing marketplace.

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The Lyburn Team

Mike Smales may be the maker of Old Winchester, but his Lyburn Farm is a collaborative effort. Jono, his eldest son, manages the farm's more hands-on tasks (“the muddy boots bit”, as Mike puts it), while his partner Judy oversees the administrative duties in the farm office.


Elsewhere, a passionate person is heading up each stage of the cheesemaking process. Phil, the farm’s herdsman, is responsible for producing wholesome milk, and his considerable time spent working at the farm means that he knows each cow as an individual. His process produces an annual yield of about 1.3 million litres of milk, half of which is transformed into cheese. James employs his expertise as a cheesemaker to convert the milk into curds and, over a period ranging from 10 weeks to 18 months, into cheese. Following this, Andy, Steve, and Amy take charge of the cheese's maturation, packing, and distribution.

THINGS THAT WE SELL THAT COMPLIMENT OLD WINCHESTER

Baron Bigod
£9.99
Tunworth
£10.00
Driftwood
£9.85
The Duke
£9.75
Yarlington
£9.65
Sparkenhoe Red Leicester
£8.13

WHAT PERRY THINKS OF OLD WINCHESTER

Frequently asked questions about Old Winchester

What is Old Winchester cheese?

Old Winchester is a hard, crystalline cheese with a distinctive nuttiness, often likened to Gouda or Parmesan. Made by Lyburn Farm Dairy, it is matured for 18 months, resulting in a firm texture and rich, complex flavour profile.

Where is Old Winchester made?

Old Winchester is crafted at Lyburn Farm Dairy, located in the heart of the New Forest, England. The farm uses milk from its own Friesian cows, ensuring high-quality and sustainable production.

Why is Old Winchester considered a versatile cheese?

Old Winchester is incredibly versatile—it works as a vegetarian-friendly alternative to Parmesan and shines equally as a table cheese. Its nutty, savoury profile complements salads, pasta, and risottos, while its dryness and crunch make it perfect for grating.

What does Old Winchester cheese taste like?

Old Winchester has a nutty and caramelised flavour with hints of butterscotch. The long aging process adds a slightly smoky undertone and a satisfying crunch from its naturally forming tyrosine crystals.

What awards has Old Winchester won?

Old Winchester has earned numerous accolades, including:

Gold Award at the International Cheese Awards.
Three Star Gold at the Great Taste Awards.
Best Modern British Cheese in 2006.
Silver and Gold Export Class at the British Cheese Awards 2024.

How should I store Old Winchester cheese?

Store Old Winchester in the refrigerator, wrapped in wax paper or its original packaging, to preserve its texture and flavour. Bring it to room temperature before serving to fully enjoy its nuanced taste. Always check the packaging for storage information. 

What pairs well with Old Winchester cheese?

Old Winchester pairs beautifully with:


  • Bold red wines, like Cabernet Sauvignon or Rioja.
  • Crisp dry cider, which balances its nutty sweetness.
  • Honey or fig chutney, adding a sweet contrast to its savoury notes.

Is Old Winchester suitable for vegetarians?

Yes, Old Winchester is made with vegetarian rennet, making it an excellent choice for vegetarians seeking a robust, hard cheese.

What makes Old Winchester unique?

  Unlike many hard cheeses, Old Winchester combines traditional British cheesemaking techniques with a flavour profile inspired by Gouda and Parmesan. Its long aging process and naturally forming tyrosine crystals give it a distinctive texture and taste.  

How can Old Winchester be used in cooking?

Old Winchester is perfect for grating over pasta, risottos, and soups, or baking into savoury pastries. Its bold flavour also works well in cheese sauces and gourmet cheese boards.