2003

2004

2005

2006

2007 3rd. place.

Lyburn Gold. Comes in a 4.5 kg round, 9 inches across. It is ripened for about 14 weeks, and has a creamy smooth texture with very small holes, eyes,to be seen evenly distributed throughout. In terms of a make, it is a washed curd cheese. Although technically it is a hard cheese, because it has been pressed, it is generally described as semi- hard.

2006 has brought another Gold, for this cheese at the British Cheese Awards in Cheltenham in Modern British Hard class.

2007 Third prize for the Gold at the Bath and West.

Having now made cheese at Lyburn Farm for about 7 years the market was indicating that we needed to improve our products to satisfy those that want a more fuller flavour. This we have achieved, by small changes to the make and now maturing the cheeses on to 7/8 months. This cheese still has an element of creaminess to it with a subtle nuttiness in flavour, with a little scrunch closer to the rind.
As can be seen to the left Winchester is consistently getting results in the competitions.
The results of the British Cheese awards 2007, give us another medal in the form of a Bronze, but Old Winchester stole the show.

At the World Cheese Awards 2007 another Bronze, to give us 2 Gold and 3 Bronze in the last 5 years.

2005

2006
&
Best Modern British Cheese
2006

2007
1st in Class & Reserve Champion.

2007 Rowcliffe salvour, for best SCA cheese.



2007
Silver

2007

2007

Aged Winchester is, an older version of Winchester, above. This is now a much dryer and harder cheese, becoming more reminicent of an Old Amsterdam with a distinctive nuttiness in flavour. We are selling them at about 16 month plus, but they are still only available in small quantities at the moment, as we slowly build stocks.

Entering the New Cheese Class in the British Cheese Awards for the first time in 2005 year, the cheese won a Bronze. In 2006 a stunning result, Old Winchester, initially took Gold, then went on to win the Best Modern British Cheese class, and ended up as one of several runners up to Tunworth, in the Supreme Championship.

2007 Bath and West Show, Old Winchester takes Reserve Champion. Having won its class, Old Winchester then went on to be runner up to a cheddar from Cricketer Farm. We still need a bit more time to finnish the job that we have been working on now for 4 years. But the prospects look good and it realy is quite different from the normal UK hard cheeses.

2007 Nantwich Cheese Show. Old Winchester takes Silver in it's class. This is another good result for this cheese.

2007 British Cheese Awards a Bronze for the home market and Gold for the Export.

Supply on this cheese is still tight but bigger volumes will start to flow in 6 months time, having now built another 2 maturing rooms.

Anna with her Bath and West prizes 2007

2004

This cheese is largely the same as the Gold, still a washed curd cheese but the eyes are not so prominent and is smoother, having been carefully smoked at a Dorset smokery over oak, to give a light and delicate flavour, and then returned to be matured for about 10 weeks. For those that enjoy a heavily smoked cheese, this may not suit. During the maturation process the rind goes a glorious caramel colour and can't be mistaken for any other.Another silver making two Silvers in a row at the World Cheese Awards this June,2006

2007 3rd. place.

This cheese is made to the same recipe as the gold, but it is not matured for quite so long. As the name suggests, there is a hint of garlic and onion, and the other ingredients are chives,parsley,paprica, ginger, horseradish and celery, the nettle giving the cheese a touch of colour, that can be quite clearly seen. The garlic has however, not been included to such a level that it is too overpowering, and this presents a young well balanced cheese that pleases most people.

At the British Cheese Awards in 2006 we have repeated our Bronze of last year.

2007 Third prize for the Garlic and Nettle at the Bath and West Show.

2004

2006

Ist. 2006