Lord Of The Hundreds Sussex Sheep Milk Cheese Pecorino
Developed by the late, great James Aldridge, the Dyball family at The Traditional Cheese Dairy continue to make this amazing cheese. The Dyball family set-up the Traditional Cheese Dairy in 2002, leaving profitable jobs in the city in a search of a better life working with James Aldridge and the cheeses he had developed.
Using unpasteurised English sheep milk the recipe for Lord of the Hundreds is adapted as a mild Pecorino (semi-stagionato).
Sheep’s milk is notoriously rich, and the Dyball’s gently hand-ladle the curd into baskets where it settles naturally (unpressed) before developing its light grey rind over the next seven months. It slowly develops an open, grainy texture and is grassy, rich and honeyed in flavour.
The name Lord of the Hundreds is based on Saxon times when the Lord (or tax collector!) controlled 100 parcels of land in Stonegate (which has a monument to this ritual).
We’ve got plenty more sheeps milk cheeses to choose from.
Find out more about the Traditional Cheese Dairy here.