Alsop & Walker Idle Hour

Alsop & Walker, Mayfield, Sussex

Made from pasteurised milk and vegetarian rennet then matured for 16 – 20 weeks this a semi-hard cheese has a long clean creamy taste with citrus undertones. Matured in Manchego moulds the cheese ripens from the outside in leaving a crumbly centre that becomes more pliable with age beneath a natural edible rind. The winter milk version is espeically fine. It is a turely exceptional cheese that sits head and shoulders above other mass-produced semi-hard cheeses.