At DukesHill, we are proud to collaborate with exceptional artisan producers who bring passion and expertise to everything they do. One such partner is Alsop & Walker, a British cheesemaker known for crafting award-winning cheeses with creativity, care, and a deep appreciation for tradition. We caught up with the founder, Arthur Alsop to talk about their journey, inspiration, and the art of making cheese.

Q: Can you tell us a bit about your background and how you came to be involved in cheesemaking?
A: I was born into a family deeply rooted in the food industry, with my father being the founder of Alsop of Aberdeen, a renowned prime beef producer. I worked in the family business and then joined The Gavroche as an apprentice Chef. Life took me in many directions, but in 2008, I saw a chance to be involved in a cheese business, and that’s how Alsop and Walker was born. This new venture allowed me to blend my food experience with an exciting new skill. I started making traditional cheeses but used modern techniques to create unique flavours. This journey has been rewarding, and I love sharing the delicious cheeses we produce with others, connecting my family roots with my passion for food.

Q: What was the inspiration behind starting Alsop & Walker, and how did the journey begin?
A: The opportunity to be involved with a cheese business sparked my interest because cheese-making is both an art and a science. I realised that by understanding the science behind making cheese, I could create delicious and unique flavours. Each batch of cheese taught me something new, and I found myself fascinated by the process. The more I learned, the more I wanted to explore different styles and tastes. Every day brings new challenges and rewards, and I love the thought that I can turn my passion for food into something special that others can enjoy.

Q: What makes your approach to cheesemaking unique compared to others in the industry?
A: We were the first cheesemakers in the UK to create a Swiss-style cheese with holes, also known as "eyes." To make our cheese, we use the Dutch method, which involves washing the curds. This washing and the cultures we use gives our cheese the smooth, enjoyable texture that our customers love. I am always experimenting with different flavours, both while cooking and enjoying meals, to find innovative ideas for our Alsop and Walker range of cheeses.

Q: Can you walk us through the process of making one of your signature cheeses from start to finish?
A: The Lord London cheese starts with a mix of Friesian and Guernsey milk, which we pasteurise before adding it to a large vat that holds 1500 litres. We then introduce cultures and rennet to the milk to kick off the cheese-making process. As the milk sets, it forms curds, which we cut into pieces using three blades to separate them from the whey. We adjust the temperature based on the culture's needs and stir the mixture. Once the right temperature is reached, we push the curds to one side to let the whey drain out.
The curd is pressed into a cheese mould and allowed to drain, creating a bell shape. After this, the cheese is salted and moved to a maturing room. At six weeks, we begin to taste the cheese to check if it is mature and ready to sell. Each cheese is wrapped by hand, weighed, and labelled carefully. Throughout the entire process, we keep detailed records so we can trace everything back to its source. This helps ensure the quality and safety of our cheese.

Q: How do you source your ingredients, and what makes them special?
A: To make sure our cheeses are world-class and meet our standards, we choose to buy rennet and cultures from suppliers we trust. These ingredients are particularly important in cheese-making, and we believe that using high-quality products helps us create flavours and textures of which we are proud.

Q: What challenges have you faced along the way, and how have you overcome them?
A: When making artisan cheese, it is important to remember that you are working with a natural product that is alive. The taste and texture of the cheese can change depending on the season, like how the cows eat grass and how much moisture is in the air.
You need to adjust maturing rooms as cheese levels increase or decrease and monitor what is happening as the cheese matures. You are continually learning new things and as long as you stay close to the cheese and observe environments you can ensure the cheese delivers.

Q: Are there any traditions or techniques you follow that have been passed down through generations?
A: We are first generation Cheese makers so everything we do has been created through trial and error. Each cheese we create has its own unique flavour, shaped by our experiences along the way. My background in understanding different cow breeds and flavours has played a significant role in this process and has led to the delicious cheeses you can taste today.

Q: How do you maintain the balance between quality and quantity when scaling production?
A: It is important to monitor the maturing rooms, checking the temperature and moisture levels regularly to ensure the cheese develops properly. It is also crucial not to overload the rooms with too much cheese. Each room has a maximum capacity, which helps us maintain the right conditions for all the cheese to mature well, so for us there is a maximum amount of cheese we can produce.

Q: What is your personal favourite cheese from your collection, and why?
A: My personal favourite is the Lord London, I like the fact that you can eat it directly from the fridge, eat it at room temperature and melt the cheese and they all result in a great food experience.

Alsop & Walker’s dedication to the craft of cheesemaking is evident in every bite. Their innovative approach, grounded in quality and guided by a deep love of food, makes them a valued partner in the DukesHill family. We’re delighted to showcase their cheeses and share their story with our customers.