The cheeses and their awards over the last 5 years.

2001 2003 2004 2005 2006 2008 Export 2009 Export 2010 2011	The Cheeses, are all made here on the farm from our own pasteurised cows milk, using vegetarian rennet Lyburn Gold. Comes in a 4.5 kg round, 9 inches across. It is ripened for about 10- 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. The Lyburn Gold as you can see, has consitently won prizes at the British Cheese Awards over the last ten years, and 2011 is no exception, with a Gold.

2008 2008 Silver 2009 Silver 2009 Gold 2009 2009 Silver 2010 Silver 3 Star Gold 2010 2011	Stoney Cross Stoney Cross is our most recent offering from Lyburn Farmhouse Cheesemakers.The cheese comes as a 0.75 Kg truckle or a 3.0 kg wheel, mould ripened, not dissimilar to a French Tomme De Savoie. Creamy in texture, sweet flavours, with a distinctly earthy finish. This cheese has already earned at Bronze medal at the British Cheese Awards and a silver at the World Cheese Awards despite its relative infancy. Find it at Winchester Farmers Markets initially. The name Stoney Cross come for an old World War II airfield 2 miles to the South of us. http://en.wikipedia.org/wiki/RAF_Stoney_Cross Stoney Cross consolidated its position in 2010 with a 3 Star Gold at the Great Taste Awards and then a second at the Great Yorkshire Show. Then turns in a Gold at the British Cheese Awards. This cheese suits a very broad section of customer. Even those that like a strong cheese will enjoy the subtle flavours, and the smooth texture of this little cheese. For 2011, a Silver at Great Yorks, 2 Star gold at Great Taste and Silver at British Cheese Awards. Add to this we are making a much bigger version for the base of wedding cakes as it is such a versatile cheese, and then a much smaller one for Christmas presents.


2003 2004 2005 2006 2007 2008 2009 2010 Gold 2004 Gold 2005 Bronze 2006+2007+2009	Lyburn' Old Winchester Also known as Old Smales, Old Winchester is, an older version of Winchester, above. This is now a much dryer and harder cheese, becoming more reminiscent 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, and used 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. This cheese over the years has won a number of awards, including Best Modern British Cheese in 2006, Reserve Champion Cheese at the Bath and West in 2007, and consistently turns in One , Two and Three Star Gold's at the Great Tate Awards each year. In 2011 it was 2 Star Gold Old Winchester has been very tight for a long period, as we are over sold. However there is now light at the end of the tunnel. We are making a lot more, they just take time to ripen	This cheese also found itself as one of the finalists in the made in the Made in Britain Competiton.

2001 2004 2008 2009	Lyburn Lightly Oak 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.

2001 2002 2005 2006 2010	Lyburn Garlic and Nettle. 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. The Garlic and Nettle always full of surprises and Silver at the British Cheese Awards 2010