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Lord of the Hundreds

A hard, slightly-grainy, ewesÂ’ milk cheese, made with unpasteurised milk by The Traditional Cheese Dairy at Stonegate in East Sussex.

It is matured for about 4 months and has a flavour of caramelised hazelnuts. But if kept longer becomes strong enough to be a Pecorino or Parmesan substitute. For more information see (

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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