Made by Kevin and Alison Blunt at Greenacres Farm, near Lewes, Sussex

Soft Sheeps Milk Cheese

Vegetable Rennet

Unpasteurised Sheeps Milk

Flower Marie is a white-rinded cheese with a dense, smooth white paste inside. Flavours are floral, herby, full without being strong. Texture is rich and creamy but as with many sheeps milk cheeses, quite light textured compared to a creamy cows milk cheese. The Blunts buy their sheep's milk from a farm in Dorset. Made to a recipe developed in conjunction with James Aldridge, the curd has a very long set - about 18 hours and after that is ladled into moulds, left to drain, unmoulded, brined briefly for 30 minutes, and matured. The cheese is usually best once the layer immediately under the rind has broken down into cream.