Lord of the Hundreds
Region: Stonegate, East Sussex
Made by: Cliff Dyball, The Traditional Cheese Dairy
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