The Art of Cheesemaking with Arthur Alsop: Cheesemakers Special

Cheesemakers Special

Welcome, cheese connoisseurs, to a journey that elevates your taste experience to new heights. A fantastic addition to our collection of British artisan-produced cheese, we welcome a cheese masterpiece from the distinguished artisan cheese maker, Arthur Alsop of Alsop & Walker – the Cheesemakers Special. Immerse yourself in the story of this exceptional semi-hard cheese, its unique flavour profile, and the creative genius behind its creation.


The Cheesemakers Special: A Masterpiece of Flavours

Imagine a cheese that captures the essence of craftsmanship, a symphony of flavours meticulously composed by Arthur Alsop. The Cheesemakers Special is a semi-hard cheese, adorned with a delightful caramel undertone and an unexpected crunch derived from the formation of calcium crystals during its maturation process. This distinctive characteristic sets it apart, as crystals are typically associated with hard cheeses. Our CEO has said this is the best cheese he has tasted in his life.



Meet the Producer: Artisan Craftsmanship

Arthur Alsop was raised in Scotland amidst a family deeply rooted in farming and the meat trade. Alsop's culinary journey took a pivotal turn when he apprenticed under the legendary Albert Roux at Le Gavroche in London.

Driven by an unwavering passion for the culinary arts, Alsop ventured into cheesemaking in 2006. Today, with a dedicated team of eight in a quaint corner of East Sussex, Alsop has curated an impressive repertoire of 12 distinctive cheeses, with the Lord London cheese being one of his earlier triumphs.


Crafting Excellence: The Art of Cheesemaking

At the heart of the Cheesemakers Special lies a blend of milk from four different cow breeds – Swiss Brown, Jersey, Norwegian Red, and Holstein. Then by adding cultures, the milk starts to develop characteristics bespoke to this very cheese! Some of the cultures work on aroma, whilst others on texture and flavour; these cultures will remain alive and an important part of the cheese throughout its entire life. At 4 months old the taste and texture of this cheese has no resemblance to how it tastes at 10-12 months when it is finally removed from the maturing room. This cheese will grace your cheeseboard with notes of creamy caramel and a slight crunch from the crystals formed during the maturing process. 


The Art and Science of Cheese Crystals

The Cheesemakers Special introduces a fascinating element – crystals in a semi-hard cheese. While most crystals in hard cheese arise from amino acids, with Tyrosine and Leucine being prominent, this unique creation by Alsop & Walker exhibits an unexpected crunch, adding a layer of texture to the tasting experience.

The formation of these crystals is a result of protein breakdown during the ageing process. As amino acids move within the cheese paste, they occasionally join to form crystals, contributing to the pleasant 'crunch' associated with mature cheeses. The Cheesemakers Special, with its distinct crystalline texture, stands as a testament to Alsop's commitment to pushing the boundaries of traditional cheesemaking.


In the world of artisan fine foods, Alsop & Walker's Cheesemakers Special emerges as a true masterpiece, with outstanding flavours and texture that captivates the senses. Arthur Alsop's dedication to his craft results in a cheese that not only won a silver medal at the World Cheese Awards 2023 but promises to be a highlight on any discerning cheese lover's palate.

Welcome this extraordinary creation into your cheese collection and savour the exceptional blend of flavours that only Alsop & Walker can deliver.

Shop Cheesemakers Special now.