Gimblett Cheese Projects

Cheese Guide, Online Cheese And Wine Club, Campaign For British Cheese, Cheesemaking

High Weald

If anyone aspires to the life of a cheesemaker but is concerned about long-term success, the protean Mark Hardy and High Weald Dairy would be fine inspiration.

Small breed Animal Cow, Sheep
Creamery Breed British Friesian Cow
Single herd Traditional method

As is said, there are no secrets to success but fathomable reasons. In Mark’s case it is a combination of a questing mind, adaptability and a good team. He and wife Sarah have developed a thriving business in the Ashdown Forest from small beginnings. At the heart of their range lie the dairy’s sheep’s milk cheeses. Now made from the bought-in milk of a local flock, their recipes stem from High Weald’s foundation in 1986, when Mark and his parents started milking sheep at their home in Duddleswell to supply a cheese producer. They soon found that volume exceeded requirements so began crafting their own cheese, initially finding a willing market for a Halloumi style within London’s Cypriot community.

The sheep have gone, but in 2003 the business moved to its current premises, on a farm owned by Mark’s family, allowing them a plentiful supply of British Friesian milk as well as a place to connect with their community. As the cheese range has grown, the focus for Mark and Sarah has remained local, a desire to connect with their customers a priority that makes sense in terms of profitability as well as lifestyle, as to craft a product and never experience it being appreciated is the lot of many a farmer. The couple run cheese courses within a converted barn on site whose eves regularly witness the warmth of dinners and public events, something that requires much effort and late nights, though for the mindful cheesemaker there is the realisation that a happy customer is for life and not just for dinner.

This is one of 87 cheesemakers included in Gimblett’s Guide to the Best of British Cheese, due to be published June 2020.

Brighton Blue

Creamy, giving and pleasant, with cream of mushroom soup flavours threaded with a mid-strength blue spice.

Rich reds, tawny Port, sweet whites and dessert gin.

Farm shop, via website or wholesalers and cheesemongers countrywide. See web for details.

Weight 3.8kg
Shape Drum
Small breed
Rennet Vegetarian
Animal Cow
Style Blue

Brighton Ewe

Pleasing spiced walnut and cream notes on the nose and a semi firm palate giving dried orchard fruit and nuanced blue spice. Outstanding.

Rich reds, tawny Port, sweet whites and dessert gin.

Farm shop, via website or wholesalers and cheesemongers countrywide. See web for details.

Weight 3.8kg
Shape Drum
Small breed
Rennet Vegetarian
Animal Sheep
Style Blue

Slipcoat

Clean floral aromas with an even texture.

Sparkling, crisp whites, chilled light reds, dry ciders, citric ales.

Farm shop, via website or wholesalers and cheesemongers countrywide. See web for details.

Weight 100g
Shape Button
Age at release 1 week
Small breed
Rennet Vegetarian
Animal Sheep
Style Fresh

St Giles

Elastic, clean and evenly cheesy.

Mid bodied reds, semi sweet whites, malty beer or off-dry cider.

Farm shop, via website or wholesalers and cheesemongers countrywide. See web for details.

Weight 3.8kg
Shape Drum
Rennet Vegetarian
Animal Cow
Style Hard

Seven Sisters

Even, clean and pleasing ewe’s milk flavours. Lightly herbal with a gentle hazelnut note.

Aromatic off dry whites, chilled light reds, cider and hoppy ales.

Farm shop, via website or wholesalers and cheesemongers countrywide. See web for details.

Weight 3.8kg
Shape Drum
Small breed
Rennet Vegetarian
Animal Sheep
Style Semi-soft