Mayfield is an a semi hard wax coatedEmmental style cheese that is sweet, nutty and creamy. It is made made with full fat pasteurised cow’s milk and is deliciously creamy yet complex, It is matured for 5-7 months to become a delicious creamy yet complex cheese with naturally developed oval shaped holes in its interior, called eyes. Aparently good for melting in fondues, raclettes or just to make cheese on toast that little bit more special.
Made in the heart of the East Sussex countryside by Arthur Alsop and Nic Walker, both cheese makers are highly skilled chefs and both have a lifelong passion for cheese and cheese making. They have allowed cheese making to completely dominate their lives and have developed some truly unique and distinctive products in a small but modern dairy.
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