Old Winchester

Crystalline, powerfully strong.

  • Pasteurised
  • Cows' Milk
  • Suitable in Pregnancy
  • Vegetarian

Needing an outlet for their milk, Mike and Judie developed Old Winchester.  This Gouda-style cheese, aged for 20 months, is caramelised, smoky and with crystalline crunches.

Made by Mike and Judie Smales in Landford, Wiltshire, England.

More about this

In the New Forest at Lyburn Farm, Mike and Judie Smales have created a modern British classic cheese – Old Winchester.

As milk prices fell, Mike and Judie decided they needed an outlet for the milk from their 180 British Friesian cows.  Deciding to make cheese, they went on a one-day Cheddar-making course with Val Bines.  Armed with this basic knowledge the Smales decided to make a Gouda-style (the curd is washed so the cheese ends up slightly more sweet): “When we started to make cheese twelve years ago,” says Mike, “we deliberately chose not to make Cheddar, for all the obvious reasons, not least there are already quite a lot of them.  So we started with a Gouda-style recipe.”

Yet the cheese turned out a bit different from expected.  But not every mistake is bad!  Instead, the amazing Old Winchester was born: a cross between Gouda, Parmesan and Cheddar.  At the Courtyard Dairy it is aged for 20-months to give it a sweet, tangy, crystallised depth.  It is also known as Old Smales.

As well as a great ‘table cheese’ Old Winchester works incredibly well as a vegetarian Parmesan replacement, as it is made without animal rennet, you will often find chefs using it for vegetarian dishes.

Read about the history of Lyburn Farm and Old Winchester from The Courtyard Dairy’s recent visit by clicking here.

This product will have two weeks’ shelf life from the date of delivery.  Conveniently, at checkout you can choose a delivery date even well in the future if you would like your cheese delivering for a specific event.

Ingredients: Milk, salt, cheese cultures (egg in Lysosome) and rennet.

Customer reviews

  1. Stuart

    Tried this cheese at Southsea food festival and had to have a chunk for home….
    A great cheese….
    Try this in your mash spud……
    Goes very well on the cheese board…

    Only trouble is iv run out…..
    Will be getting more

  2. Felicity

    Brought at stour newton cheese fayre. Ate it within 2 days . Gorgeous! Where can it be brought normally?

    • Andy

      We do sell online (above). Otherwise for local outlets contact Lyburn Farm direct.

  3. Chris Tregenna

    I agree about the Parmesan and Cheddar comparisons. It reminds me of the way good cheddar used to taste, 50 years ago, and no longer tastes today.

    Harder, slightly saltier than Cheddar. Not as hard and dense as Parmesan – but you can use for pretty much all the same recipes.

    My only reservation is the price: at nearly £26 per kilo, it’s out of my normal price range .

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