Roe Deer Season and wood pigeon
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Fallow deer are now out of season, but luckily Stansted has a healthy population of roe deer that we can turn to.  They are smaller and more elusive, with the bucks currently establishing their territories.  You might well hear their bark that they issue when alarmed, before seeing their white … Read More

St. Mary’s Country Loaf (400g)
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Rustic French style sourdough loaf, with a blend of wholemeal and wheat flour. Naturally leavened with a rye flour starter. All our bread is hand-made by the Hungry Guest Bakery just outside Chichester and delivered to the door early every morning. There are 4 basic ingredients in the Hungry Guest … Read More

Westcombe Cheddar
Westcombe Cheddar (per 100g)
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Westcombe cheddar is one of our great finds – it’s a superb cheddar that matches up to any of the finest British cheddars, but is relatively unknown and as a result, more reasonable in price. Westcombe Dairy has been making Cheddar for over 100 years in the heart of Somerset. … Read More

Tunworth Cheese
Tunworth Cheese (200g)
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The Tunworth is a fabulous cheese that is a local and much improved version of a Camembert – in fact Raymond Blanc described it as “the best Camembert in the world”.

Tunworth has won the Supreme Cheese champion of the UK twice (in 2006 and 2013) and is an incredible cheese that we are fortunate to have on our doorstep.

WEIGHT 250 grams

Tunworth has a long-lasting sweet, nutty flavour and a creamy texture with a thin wrinkled rind. Tunworth Cheese is made by hand in small batches in our purpose-built creamery with pasteurized whole cows milk.

First specific starter cultures are added to the warm milk. The animal rennet is added and the curd begins to set. After several hours the curds are cut into one-inch cubes and placed gently into cheese molds.

The cheeses drain overnight and are dry salted the next day. From the production room, they are placed on racks and taken into the ripening room where they grow their white coats.

The cheeses are then wrapped and boxed in special poplar boxes and placed into a maturing room for several weeks before being despatched to our wholesale and retail customers.

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Sussex Slipcote Garlic & Herb Cheese (100g)
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Sussex Slipcote Garlic & Herb The name ‘Slipcote’ is an old English word meaning little (slip) piece of cottage (cote) cheese.. The cheese can also be made with an addition of Garlic & Herbs. Slipcote has a light fresh creamy texture with a clean slightly sharp lemony taste. It is … Read More

Stoney Cross
Stoney Cross Cheese £1.85 (100g)
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Stoney Cross is a lovely cheese that we sell either by slice or which comes in a small 800 gram truckle and is very similar to a French Tomme De Savoie. Creamy in texture, sweet flavours, with a distinctly earthy finish, this is a great tasting cheese that is backed up by a shed load of awards. A 3 Star Gold at the Great Taste Awards and a Gold at the British Cheese Awards.

This has to be one of my favourite cheeses, subtle flavours, smooth texture and it’s the perfect size for your cheese boards and would make a fantastic gift.

Lyburn farm makes a variety of different hand made cheeses, all of which are made from our own cows milk and a vegetarian rennet. Although they are pressed, these artisan cheeses are not that close to cheddar cheese. They are, in general, a softer and a more continental type of cheese, with the exeption of Old Winchester and Old Smales.… Read More

Scrumpy Sussex Cheese
Scrumpy Sussex Cheese £2.30 (100g)
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This is a favourite in the shop – The Scrumpy Sussex is made to the traditional recipe of the Olde Sussex. The garlic, cider and herbs are gently blended with the curd, so when the maturation of the cheese takes place, the added ingredients have time to infuse and disperse their distinctive zingy flavours.

A hard-pressed, Cheddar-style cheese, made with unpasteurised milk (and vegetable rennet) by The Traditional Cheese Dairy of Stonegate, East Suseex.

Set within the lush green fields of the Sussex Weald, the Traditional Cheese Dairy uses delicious free-range, grass-fed raw milk from award-winning local farms, to create fine-quality artisan cheeses, ranging from tasty traditional cheddars to the critically acclaimed ewe’s milk cheese Lord Of The Hundreds, not to mention our award-winning Burwash Rose, which claimed the prestigious title of ‘Best British Semi-Soft Cheese’ at the 2012 British Cheese Awards.… Read More

Old Winchester Cheese £2.15 (100g)
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Also known as Old Smales, Old Winchester is an older version of Winchester. This is a dryer and harder cheese, becoming more reminiscent of an Old Amsterdam with a distinctive nuttiness in flavour. Because Old Winchester is made with a vegetarian rennet, on a number of occasions it is being sold, and used as a vegetarian replacement for a hard Italian cheese, and yet can still be used as a table cheese, it has that bit more versatility. We are selling them at about 16 month plus.

This cheese over the years has won a number of awards, including Best Modern British Cheese in 2006, Reserve Champion Cheese at the Bath and West in 2007, and consistently turns in One , Two and Three Star Gold’s at the Great Tate Awards each year. In 2011 it was 2 Star Gold and 2012 it is a 1 Star Gold and Bronze at the Nantwich Show.

Lyburn make a variety of different hand made cheeses, all from their own cows milk. Although they are pressed, these artisan cheeses are not that close to cheddar cheese. They are, in general, a softer and a more continental type of cheese, with the exeption of Old Winchester and Old Smales… Read More

Isle of Wight Blue (220g)
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The Isle of Wight Blue Cheese that won Best English at the 2007 World Cheese Awards is a naturally rinded soft blue cheese that is made with pasteurised Guernsey cows’ milk from the herd that graze around the Queen Bower Dairy.

It is blue veined and is sold at 3-5 weeks of age. It comes with a 4 week shelf life. Being hand-made, the sizes have a minimum weight of 200g but are approximately 230g, some slightly larger some slightly smaller. When the cheese is sold at 3-4 weeks it has a relatively mild blue flavour but expect the IOW Blue to accelerate quickly so that by the time it is at the end of its Use By date, the flavour will be a lot more spikier than when it was young.

Being naturally rinded, it has bags of character and the variety of surface moulds that grow on the rind will make this cheese stand out on any cheeseboard.

The cheese picked up further medals in 2008 at the British and World Cheese Awards in Cardiff and Dublin and was a finalist in the 2009 Tesco Cheese Challenge.… Read More

St Georges Mushrooms
St George’s Mushrooms & Wild Garlic
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St George’s Mushrooms: This really couldn’t be a more helpfully named mushroom, as you can start looking for it around St George’s day with a fair liklihood of spotting a cosy ring of white mushrooms.  This year it has taken me by surprise as it is a month early, but … Read More

Asparagus Season has arrived!
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There is no better indicator that winter is behind us and that we have a long and glorious season of fresh South Downs produce ahead, than the arrival of asparagus.  It signals the end of the hungry gap and what a special treat it is too.  Our asparagus is locally … Read More

Trigging in Cornwall: Seaside Foraging in Spring
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I managed to escape the Farm Shop this Easter holidays with the family and spent some beautiful sunny spring days on the coast in Cornwall.  We were to chance upon a very strange sight, 100’s of Cornish locals trigging furiously on Good Friday.  Trigging is otherwise known as raking for … Read More

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