A delicately smooth, creamy cheese hand crafted from locally sourced fresh, pure sheep’s milk. Sheep’s milk products are the perfect alternative for people who are allergic to cow or goat milk. Sheep’s milk cheese is very healthy with high levels of easily-absorbed calcium and zinc. This makes it ideal for growing children, nursing mothers, discerning adults and especially women in middle-age keen to maximise their calcium intake.
Chipping Show 2016 – Gold Award
Chipping Show 2016 – The Sheep Milk UK Cup for Best Sheeps Cheese in Show
British Cheese Awards 2016 – Silver Award
International Cheese Awards Nantwich 2015 – Gold Award
Chipping Show 2015 – The Sheep Milk UK Cup for Best Sheep’s Cheese in Show
British Cheese Awards 2015 – Bronze Award
Chipping Show 2014 – Gold Award
International Cheese Awards Nantwich 2014 – Gold Award
Chipping Show 2013 – The Sheep Milk UK Cup for Best Sheep’s Cheese in Show
Chipping Show 2013 – Gold Award
International Cheese Awards Nantwich 2013 – Highly Commended
British Cheese Awards 2012 – Bronze
Recipe – Sykes Fell Tartiflette
A fabulous recipe for one of the Alps’ best-loved dishes, with potato, bacon and Greenfields Sykes Fell Sheeps cheese.
A staple of those chalet restaurants that dot the ski slopes of the Savoie. The traditional accompaniments are charcuterie, gherkins and pickled silver-skin onions. A plain green salad with a mustardy vinaigrette is a good foil.
1.3kg (3lb) waxy potatoes, skins on
35g (1¼oz) unsalted butter
2 tbsp olive oil
250g (9oz) chunky bacon lardons
1 onion, roughly chopped
2 cloves garlic, crushed
350g (12oz) Greenfields Sykes Fell Sheep’s Cheese
1. Cook the potatoes in boiling salted water until just tender. Drain. When they are cool enough to handle, slice them. Heat half the butter and half the oil in a sauté pan and cook the potatoes until they are golden. Season and put in a shallow ovenproof dish.
2. Heat the rest of the butter and oil in the same pan and cook the lardons over a fairly high heat to colour them. Turn down the heat, add the onion and cook until soft and beginning to colour. Throw in the garlic and cook for a further couple of minutes. Add this to the potatoes and gently combine.
3. Slice the sheeps cheese, and lay on top of the potato. Bake in an oven, preheated to 190°C/375°F/gas mark 5, for 15 minutes, until the cheese is melted and bubbling. Serve immediately.