Pevensey Blue
£12.49
250GM500GM1KG

"Never judge a blue by its cover"

Pevensey is quite remarkable little cheese, seemingly emerging from nowhere and scooping up all types of awards. For me, it is the mysterious embodiment of never judging a cheese by its cover.

To be honest, Pevensey isn't much to look at. The bluing is well-balanced, with a rather pretty sky-blue veining, and the texture is a little bit odd. Visually appears quite firm, but once the knife hits the cheese, you'll notice it's pretty fudgy. Admittedly, I am not selling this cheese that well to you, but this chunk of blue will be one of the best cheese experiences you will ever have. It was for me.

It is big and rich. Indulgent. Complex. Balanced. Smooth. Creamy. with a perfect amount of piquancy. It is masterfully salted. Oddly at points reminds me of chocolate. This cheese is Long. Very long. You'll get little bursts of salt and meaty gravy long after that cheese has vacated, and this little cheese truly blows my mind with every morsel I consume!

Pevensey Blue won the title of Supreme Champion at the 2022 Artisan Cheese Awards.

  • Matured on site at Rennet & Rind by Perry

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

HERD

British Friesians & Ayrshires

Court Lodge Organics takes pride in their diverse and cherished herd of British Friesians and Ayrshires. These cows are raised ethically, graze freely on lush pastures, and produce high-quality organic milk with unique and rich characteristics. The farm's commitment to sustainable practices ensures the well-being of the cows and the preservation of the environment.

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’.

A Word on Rennet & Rind Maturing

"We are still working out our precise methods of looking after Pecorino Blue. We'll report back when we have a more detailed note."


Perry James Wakeman - Affineur of the Year

Hockham Farm, East Sussex

A remarkable destination renowned for its abundant wildlife and picturesque pastures. The farm's idyllic setting offers a haven for diverse flora and fauna, attracting a variety of birds, butterflies, and other wildlife species. The sprawling pastures provide a lush and nurturing environment for the farm's animals, ensuring their well-being and the production of high-quality organic products. Whether you're a nature enthusiast or simply seeking tranquility amidst nature's beauty, Hockham Farm is a captivating retreat.

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Hazel & Martin

Martin's journey from cheesemonger to cheesemaker began after spending 15 years at Neal's Yard Dairy, where he sold cheese. Seeking a more hands-on approach, he left London to pursue the dream of creating handmade cheeses that would delight and captivate people. He received training from Trethowan Brothers, making cheese alongside his friends, while working with Hazel to establish the Pevensey Cheese Company.


Hazel, on the other hand, comes from a background deeply rooted in food and farming. Her family in East Sussex are beef and lamb farmers, and their Sussex herd conservation grazes the Pevensey Levels in partnership with the Wildlife Trust. After spending 15 years supplying fruit and salad vegetables to supermarkets, Hazel felt the urge to build something of her own. Inspired by Martin's contagious love for cheese, she decided to embark on the journey of making cheese and forming a family together.


In their pursuit of turning their dreams into reality, Hazel's parents played a vital role by generously lending a part of their fodder shed to be transformed into the Pevensey cheese rooms. Their unwavering support and generosity have been instrumental in making the Pevensey Cheese Company a tangible and thriving venture.

Cows Milk, Salt, Animal Rennet, Starter culture, Mould culture.


Energy1599kj/387kcal
Fat34.5g
of which saturates25g
Carbohydrates<0.1g
of which sugars<0.1g
Protein22.2g
Salt2.23g

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

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