Lord of the Hundreds
Honeyed, rich, grassy.
- Sheep's Milk
- Suitable in Pregnancy
This cheese is currently being matured to its optimum. If you would like to know when it will be available for you to buy and enjoy, please let Andy know: [email protected]. In the meantime if you like this cheese you’ll love the Cais Na Tire as an alternative…
A rich, honeyed, hard sheep’s milk cheese, aged for 6 months, which has a real depth of flavour. Lord of the Hundreds is based on a Pecorino recipe.
Made by The Dyball Family in Stonegate, East Sussex, England.
More about this
Developed by the late, great James Aldridge, the Dyball family at The Traditional Cheese Dairy continue to make this amazing cheese. The Dyball family set-up the Traditional Cheese Dairy in 2002, leaving profitable jobs in the city in a search of a better life working with James Aldridge and the cheeses he had developed (including this one, Lord of the Hundred’s).
Using unpasteurised English sheep’s milk (Friesland ewes kept by the Threadgolds) the recipe for Lord of the Hundreds is adapted as a mild Pecorino (semi-stagionato). Sheep’s milk is notoriously rich, and the Dyball’s gently hand-ladle the curd into baskets where it settles naturally (unpressed) before developing its light grey rind over the next seven months. It slowly develops an open, grainy texture and is grassy, rich and honeyed in flavour.
The name Lord of the Hundreds is based on Saxon times when the Lord (or tax collector!) controlled 100 parcels of land in Stonegate (which has a monument to this ritual).