A sweet, nutty and creamy emmental style cheese by Alsop and Walker in East Sussex. This fantastic semi soft emmental style cheese is made by Arthur Alsop and Nice Walker at their small but modern dairy in the heart of East Sussex. Deliciously creamy yet complex this wax coated cheese is matured for 5-7 months and has the naturally forming eyes associated with Swiss cheeses.

It is suitable for Vegetarians.

Cheese Colour: Soft cream to mid yellow
Aroma: Nutty
Flavour: Sweet nutty

About the Cows
The cow’s milk used to make this cheese comes from local pedigree herds which have been awarded Assured Dairy Farms Accreditation. This is a standard based on the farm’s production methods, hygiene and animal welfare as well as the high quality of the milk produced.

Calcium Chloride
A small amount of calcium chloride is added to the milk to achieve a constant coagulation time and consistent firmness of the curd. This is required because the heating process involved in pasteurising the milk causes some loss of calcium chloride.

Starter Cultures
To guarantee consistency of quality in the cheeses, Alsop and Walker inoculate the milk with freeze-dried microbial starter cultures. The advantage of using these professionally cultivated starters ('bugs') over maintaining their own 'mother' starter cultures, is that the freeze-dried ones are pure and give a controllable and consistent acidity to the cheese. The distinctive flavours, textures and rinds of Alsop and Walker cheeses are achieved by the skill of Arthur and Nic, the cheesemakers, in their blending of different strains of starter cultures to produce cheeses with a unique and identifiable style.