Tried and Tested: The Best Sussex Cheeses to Sample

A semi-soft, cow’s milk cheese created in honour of the London 2012 Olympics, Lord London has a clean citrus taste with an edible white rind. Made with pasteurised cow’s milk from local farms, head cheesemaker Arthur Alsop's passion for all thing’s food translates into everything he produces. Since Alsop & Walker opened for business back in 2008, the superiority of his cheeses has been recognised world wide, and was even chosen to be served at the Royal Wedding Breakfast of their Royal Highnesses the Prince and Princess of Wales.

Unlike many cheeses this can be eaten straight from the fridge, however baking it is a must. Simply slice the top off and stuff the bottom with a mixture of herbs and garlic and pop it in the oven for 15 minutes, or until gooey. The perfect starter to enjoy with loved ones, however you might need more than one as it is almost too good to share!

Buy Lord London here

A firm favourite with the residents of Sussex, this semi-soft cheese enjoys a mellow blue flavour with a slightly salty finish. Lovingly crafted on their family-owned High Weald Dairy in Horsted Keynes, Brighton Blue is named after our very special city by the sea.

Every part of the cheese-making process from pasteurisation to packaging takes place at their former grain store, turned cheese house, where its natural edible rind and delicious melt in the mouth texture slowly forms. Winning numerous awards including a Super Gold at the World Cheese Awards in both 2019 and 2020, this local delight will have you going back for thirds!

Buy Brighton Blue here

Scrumpy Sussex is a hard, un-rinded, buttery rich cheddar type cheese with a distinctive zingy flavour. Made by The Traditional Cheese Company in Waldon, East Sussex, they combine garlic, cider and herbs with the curd to infuse them, before leaving it to mature for between 3-4 months.

Best enjoyed as cheese on toast, this small-scale family dairy produces a range of award-winning, handmade cheeses, using free-range, raw milk from their own farm.

Buy Scrumpy Sussex here

A soft, log-shaped cheese made from the milk of 220 British Saanen, Toggenburg and British Alpine goats who graze outside on Greenacres Farm, in Holmes Hill, East Sussex. A family owned business, Golden Cross Cheese Company is run by Kevin & Alison Blunt who have been perfecting their recipe since 1989. Based on a French Sainte-Maure, when young the goats cheese is firm and slightly grainy with a fresh, citrus flavour. But with age, it softens and the texture becomes very soft, like ice cream.

Prior to maturation, it is lightly charcoaled by hand, to encourrage their signature velvety white penicillium mould to develop on the surface, as seen in the video above. A versatile cheese that goes well on a cheeseboard, it can also be used for cooking and grilling for optimal ooze!

Buy Soft Ashed Goats Cheese here

A mild, creamy blue made in small batches by hand, this extraordinarily moreish cheese is not too dissimilar to the well-known Gorgonzola style. Produced by Chris at the Balcombe Dairy in mid Sussex, this once novice cheesemaker turned artisanal expert transports milk from these beautiful Norwegian Red-Holstein Cows, just 10 yards up the lane to where the cheese making happens. An outstanding example of how delicious Sussex cheeses taste, Blue Cloud is best enjoyed on a cheese board with a humble cracker and a rich, full-bodied red wine.  

Buy Blue Cloud here