Lord of the Hundreds

Lord of the HundredsSmall.jpg

Origin:                       England
Region:                      Stonegate, East Sussex
Made by:                   Cliff Dyball, The Traditional Cheese Dairy
Type:                          Hard
Milk:                           Sheep
Milk Treatment:    Raw
Coagulant:                Vegetarian Rennet

Named after the Saxon tax collector who controlled the land where Lord of the Hundreds is made, this square, nubbly cheese has a certain Dark Ages charm.

Characteristics: square-shape with bumpy mottled rind; crumbly texture; savoury, nutty, grassy, sweet.

Best with: some sliced jamon iberico