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| Welcome to visitors from the USA. Having been to the San Francisco Fancy Food Show and generated a lot of interest, we now have contact details for you. | ||||||
CALIFORNIA West Coast THE CHEESE WORKS INC. 2200 NORTH LOOP ROAD ALAMEDA, CA 94502 PHONE: 800-477-5262 FAX: 510-769-1750 E-MAIL: gblais@thecheeseworkswest.com
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East Coast EPICURE FOODS CORPPORATION. 1 ATLANTA PLAZA, ELIZABETH, NJ 07206 T: 908 527 8080 F:
908 5278441 |
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You will also find the Lyburn Smoked in all the Central Markets Stores in Texas |
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This page is for those of you in
the USA that regularly visit and use our site. 40 % of
our web traffic comes from the USA and you will be able
to see form here what cheese is available. We do get a
number of e-mails asking exactly where the cheese can be
bought. For the time being we are unable to give you that
information because we never quite know where the cheese
ends up, but in time we will make the effort to better
inform you. |
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2001
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The Cheeses, are all made
here on the farm from our own pasteurised cows milk,
using vegetarian rennet. Lyburn Gold. Comes in a 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. In
terms of the competitions the Lyburn Gold has
consistently won awards at the British Cheese Awards, the
Lyburn Gold took a Gold in the Export Catagory 2005 and
followed that with a Bronze in the Best Modern British
Cheese class. 2006 has brought another Gold, for this
cheese at the British Cheese Awards in Cheltenham in
Modern British Hard class. |
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3Star Gold 2008 |
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Old Smales. Sold in the UK as Old Winchester. We have had to change the name in the US, as there is a Winchester Cheese Company in California, and so to avoid confusion, opted to change the name completely. This is now a much dryer and harder cheese, becoming more reminicent of an Old Amsterdam with a distinctive nuttiness in flavour. Because Old Winchester is made with a vegetarian rennet, on a number of occasions it is being sold as a vegetarian replacement for a hard Italian cheese, and yet can still be used as a table cheese, it has that bit more versatility. We are selling them at about 16 month plus. 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. 2008 Bath and West Show. First competion of the year and second in class, having been beaten by Quicks Tradional, that also took the Championship. Silver at the Nantwich Show, followed by a Gold 3 star at the Great Taste Awards. Interestingly there are 2 other 3 star winners, Quicks Extra Mature, and Mosfield from Ireland. September sees Old Winchester in the Made in Britain finals. 208 British Cheese Awards in Cardiff two more Gold, one in the British Modern Class, and a Second in the Export. Finaly another Gold at the 2008 World Cheese Awards in Ireland. |
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 2001
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Lyburn smoked. 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 June,2006. After a quiet period The Lybun Smoked has bounced back with a Silver in 2008 and 2009 at the British Cheese Awards. |
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2003
2003
