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We are proud to be working with amazing local Sussex suppliers. We stock a great selection of local cheeses here at Bolney including some Alsop & Walker favourites. We caught up with them to find out the story behind the cheese.
Tell us about Alsop & Walker
Based in East Sussex, the milk used to make the cheeses is sourced from a local farmer. One of his successful cheeses is the Lord London: a semi-soft, cow’s milk cheese created in honour of the London 2012 Olympics, which received a silver medal at the World Cheese Awards and was served at the Royal Wedding Breakfast of Kate & Will. This year at the British Cheese Awards the Lord London was awarded Gold Award for the Best Soft Cheese and given the status of the Best Soft Cheese in Great Britain.
Another distinct and successful cheese is the Mayfield. It is unique, the first whole cheese in the UK with natural eyes. It is a cross between and Emmental and a Comte, smooth creamy cheese, slightly nutty with a hint of sweetness and winning a Super Gold in the World Cheese Awards and becoming one of the top 50 cheeses in the world.
Arthur follows a mixture of traditional and modern methods with the addition of his own twist, and he continuous to produce some very exciting and bespoke cheeses.
How did you start Alsop & Walker? And why?
Arthur is extremely interested in food and was the first apprentice chef at The Gavroche Restaurant in London. Sadly, he did not finish the apprenticeship as he had to return to the family business as his Father became ill.
Founder of Alsop & Walker, Arthur Alsop had actually been looking for premises in London to open a beef led restaurant, (his family were significant beef suppliers to London.) but he was struggling to find the right premises.
Back in East Sussex he happened to pop in to see a South African friend who made cheese. The guy told Arthur that he was returning home and was selling the business. After a little thought Arthur decided he would buy the business and start making cheese.
Arthur is extremely interested in food and was the first apprentice chef at The Gavroche Restaurant in London. Sadly he did not finish the apprenticeship as he had to return to the family business as his Father became ill.
What’s your favourite thing about what you do?
Arthur is passionate about the cheese that he makes and his most enjoyable time is when he makes new cheeses. He loves creating new products and it brings him great pleasure to see his creations being enjoyed by new and existing customers.
Why do you like working with Bolney and supporting local Sussex businesses?
We love working with Bolney as we believe they share the same passion about their wine as we do about our cheese.
We enjoy working with local independent shops because they want to know and understand about our cheeses. They ask many questions and at times some of them actually come and spend time with us making the cheeses.
Alsop & Walker at Bolney
The Alsop & Walker Sussex Brie is a favourite here at Bolney. It’s a creamy, grassy tasting cheese, with a natural edible white rind. Made from cow's milk (much like the camembert) it will continue to mature in the fridge becoming softer and stronger for up to seven weeks.
Suggested pairing: Bolney Pinot Gris
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