A sweet and nutty cheese characterised by its golden colour and evenly spread holes. Similar in style to an Emmental
- RegionEast Sussex
- FlavourSweet and gentle
- Type of MilkCow
- Vegetarian RennetYes
Store & Serve
All cut cheeses are cut to order and will have approximately 12 days shelf life on them from the date the order is despatched. Due to high demand, it is occasionally necessary for us to substitute items in orders for an alternative. We will always endeavour to choose an alternative, which is the most similar to the item you have selected and of equal or higher value for no additional charge.
- StorageKeep refrigerated.
- Instructions for useServe at room temperature.
- IngredientsCows' Milk, Salt, Rennet, Dairy Cultures (Milk)
- Typical Valuesper 100g
- Energy kJ1763
- Energy kcal426
- Of which saturates23.32
- Of which sugars>0.1
Paxton & Whitfield Ltd, 93 Jermyn Street, London SW1Y 6JE
These summary details have been prepared for information purposes only. While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for reading the product packaging and label prior to use. Paxton & Whitfield is unable to accept liability for any incorrect information. If you require specific advice, please contact our mail order team on 01451 823460 or email email@example.com.
Mayfield is a semi hard wax coated cheese made from full fat pasteurised cow’s milk. It has a creamy sweet nutty flavour, which varies in strength from mild to full dependent on age, and contains naturally developed oval shaped holes in its interior, called eyes. It is aged for 5 – 7 months and is an excellent alternative to continental Alpine cheeses.
Mayfield received a gold medal with 3 Stars at the Great Taste Awards and a gold medal at the 2010 British Cheese Awards and a gold medal at the 2011 World Cheese Awards.
Made in the heart of the East Sussex Countryside by Arthur Alsop and Nic Walker. Both Cheese Makers are highly skilled Chefs and both have a lifelong passion for cheese and cheese making. They have allowed Cheese Making to completely dominate their lives and have developed some truly unique and distinctive products in a small but modern dairy.