We want to sniff out the best local producers and bring their produce proudly to The Crown. We are blessed with a fantastic array of artisan producers in the area, and we want to celebrate them.
Next up are Alsop and Walker. Arthur Alsop and Nicholas Walker started making cheese with a mission to create a full cheeseboard selection. Six years on, I would confidently say that they have excelled at creating this, and we were very happy to give the full selection a try when we went to visit. Both coming from chefing and food backgrounds, Arthur and Nick had a real passion and drive to create top products. They are both striving for this daily, and they will tell you that making cheese is much more than a full time job. Nick described the maturing cheeses as ‘my babies’. They are both passionate about quality, and say that they are the biggest critics of their cheese.
All of Alsop and Walker’s cheeses are made from local cow’s milk, using two farmers within a 10 mile radius. They pasteurize the milk themselves, keeping the process to the minimum legal requirements to get the best possible taste. All the cheese is vegetarian.
Our favourite cheese was the Sussex Crumble, which goes brilliantly with ales and whiskey. This cheese is creamy, gooey, citrusy, with a yummy edible rind.
Next up was the Mayfield, a sweet and nutty cheese made in huge big rounds (see picture). Aged for 5-7 months, this cheese has natural eyes and is also brilliant for cooking with.
We’re sure the Sussex Farmhouse will be making regular appearances on our cheeseboards and in our recipes, this is a traditional semi-hard cheese, also matured for 5-7 months.
We’ve got our eyes on baking a Five Ashes cheese, a pyramid shaped cheese with a coating of ash. It has a delicate mushroom taste, and a runny consistency.
Also on the menu – a Sussex Brie – light and fresh, a Sussex Camembert – gooey with mushroomy flavours, Lord London- a bell shaped cheese, perfect for a cheeseboard, and a creamy mild Blue.