Our latest trip via Petworth and the South Downs in West Sussex, was to see Alsop and Walker, artisan cheese makers in East Sussex.
They are quite rightly proud of their range of unusual and innovative cheeses. The Mayfield is unique, with natural eyes in it similar to Swiss cheese, with a soft and fruity flavour. Their Sussex Crumble, now known as Idle Hour with its textured natural rind and soft, smooth fire ashes has been popular with our regulars for some time, it was good to see where it’s made.
We loved their red cheese, Plumpton and the sheeps cheese Ewe Eatme is very special, rather like a Manchego.They developed the creamy semi-soft cows milk cheese Lord London, in time for the Olympics. It also appeared on the cheeseboard at the Royal wedding breakfast at The Goring. A true champion cheese, it has won a medal in the World Cheese Awards. There’ll always be slight variations in the taste and texture of the cheeses, constantly changing maturing conditions and differences in the milk supply, which vary month-to-month depending on changes in the weather and different feeds and this, they believe, is what really keeps them apart from mass producers. A tasting of their Apple Jelly topped of our visit, lookout for it on the MM Van next week.
We returned home via Scotney Castle and Knole Park in Kent, two fabulous National Trust properties.