It was a happy day when, by chance, we came across our (now incredibly popular) Sussex halloumi.
Tim Homewood was delivering Carol's houmous to us when he mentioned that he also made cheese.
He'd been working on am incredibly fresh, lemony, local and truly natural, spreadable ewe's cream cheese. It is heavenly.
We were delighted when he said we could take some.
Ewes only produce milk for a few months of the year, and when they do, their yields are low – they produce about 1/20th of what a cow would! So, try it while you can. Spread it on crackers or make a cracking cheesecake with fresh summer fruits!
Ewe's Milk (99%), Cultures*, Vegetarian Rennet*, Salt* (* = non-organic ingredient)
Dietary information: Contains Milk
Suitable for Vegetarians.
This ewe's cheese is thermised; this means the milk is heat treated but not fully pasteurised - it is heated to 63°C instead of 65°C required for full pasteurisation.