Lord of The Hundreds Cheese

Lord of The Hundreds is a hard cheese made from unpasteurized sheep's milk.

It can be compared to a pecorino. It is dry and crumbly like parmesan, but with a smooth, mild taste.

The milk is curdled using vegetarian rennet. The cheeses are made in 9 1/2 to 11 pound (4.3 to 5 kg) wheels, and aged 4 months.

Lord of The Hundreds Cheese was created by James and Pat Aldridge of the Eastside Cheese Company, near Godstone, Surrey, England. It is now made by Cliff and Julie Dyball, of the Traditional Cheese Dairy Company at Stonegate, East Sussex.
Lord of The Hundreds is named after the Hundreds Knoll, a mound where the Saxons would gather to pay their tithes and bring cases to magistrates. The mound was behind the house of the cheese's inventor, in Aldridge, Walsall, West Midlands, UK.

Lord of The Hundreds Cheese, Mitzithra Cheese (Aged), Qurut

Affinage, American Cheeses, British Cheeses, Casu Marzu, Cheese Curds, Cheese Rinds, Creamery, Double/Triple-Cream Cheese, Extra-Hard Cheeses, Firm Cheeses, Goat's Milk Cheeses, Mexican Cheeses, Pate (of a Cheese), Processed Cheese, Queso Fundido, Rennet, Semi-Firm Cheeses, Sheep's Milk Cheeses, Skim-Milk Cheeses, Smear-Ripened Cheeses, Soft Cheeses, Surface-Ripened Cheeses, Sweet Curd Cheeses, The Crumblies, Truckle, Washed-Curd Cheeses, Washed-Rind Cheeses, Yak Cheese, Yeel Cheese

Butter, Milk