High Weald Dairy
Tel: 01825 791636
Fax: 01825 791641
Sheep milk is pure white and has a rich, but not a strong taste. Compared to other milks, the fat and protein in sheep milk break down more rapidly in the stomach, this helps digestion and people with an intolerance to lactose or with an allergy to milk protein can often drink sheep milk and suffer no ill effect. Sheep milk contains almost 100% more calcium and 33% more protein, amino acids, vitamins and minerals than cows’ milk. Sheep milk can be purchased from us, frozen in pint bottles. We use only the highest quality Organic sheep milk produced on dedicated farms, to make our cheese.
Duddleswell, our flagship cheese, is a hard pressed dale-type cheese with a natural rind, a smooth creamy texture and a delicious nutty flavour. It makes an excellent choice for the cheese board and is available as a 2kg truckle or as individual wedges and can be naturally smoked over oak chippings.
SILVER MEDAL WINNER at the World Cheese Awards 2005.
Pecorino, is a mature cheese with a hard texture and a strong, sweet flavour, not dissimilar to Parmesan. Like Parmesan it is well suited to grating over salad leaves or pasta. The whole cheese weighs between 1 and 2kg.
GOLD MEDAL WINNER at the World Cheese Awards 2005.
Sussex Slipcote is a soft cheese with a light, creamy and fluffy texture and a slightly sharp refreshing flavour.
The name ‘Slipcote’ is an old English word meaning little (slip) piece of cottage (cote) cheese. The cheese is made Plain or with the addition of Peppercorns or Herbs and Garlic, in 125g buttons attractively packaged in clear containers or as a rolled log weighing about 750g. The cheese is a spreading cheese well partnered by crusty bread, biscuits, a jacket potato or stirred into pasta.
SILVER MEDAL WINNER at the British Cheese Awards 2005 and World Cheese Awards.
To make our delicious cows’ milk cheese, we use the milk produced by the cows on the Organic dairy farm, where we make the cheese. This helps reduce ‘food miles’ and allows full traceability, from milk to cheese.
Ashdown Forester’s is an unpressed cheese with a creamy, slightly squidgy texture not dissimilar to a Gouda. It is handcrafted with an attractive basket weave rind and matured for about 3 months.
The whole cheese weighs about 2kg and it is also available as a smoked cheese, naturally smoked over oak chippings to give a smell and taste reminiscent of the mists of Autumn. SILVER MEDAL WINNER at the British Cheese Awards 2003
Tremains Organic Cheddar is made using the cows’ milk from our farm. Matured for up to 5 months, it is golden yellow in colour, medium in strength and has a firm, but crumbly texture. SILVER MEDAL WINNER at both the World Cheese Awards and British Cheese Awards 2005 Cheese made from Organic Cows' Milk
Cowslip is a soft, spreadable cheese with a light but fresh creamy taste. Delicious on its own or with crusty bread or on a jacket potato, it makes an acceptable alternative to clotted cream for a lighter cream tea and is popular with cooks for use in cheesecakes, crepes or cannelloni.
For an alternative we add chives to the cheese and this makes it a perfect match for smoked salmon. The cheese is beautifully packed as 125g buttons in clear containers or, for the caterer, in 2kg tubs.
Creation date : 08/10/2007 @ 20:15
Last update : 08/10/2007 @ 20:15
Category : West Sussex
Page read 7891 times
Print the page