Highfields

Inspired by Caerphilly, Highfields was made by Joe Bennet & Aimee Lawn near Tamworth, Staffordshire.

This was the first hard cheese we sold to be made exclusively without commercial cultures. Whey from the lactic cheeses was added to the evening milk, and Highfields was made directly the next morning with no additional cultures added. Tasting this cheese next to Innes Log and Brick was a testament to the power of cheesemaking to select different microbes from the same raw materials. Because there was no hard cheese maturing room at the farm, they were brought to Neal's Yard Dairy when they were a week old, and matured in our rooms.

Delivery Information

Standard delivery is free to most postcodes in the UK for orders over £29.50. Click here for a list of postcodes where additional delivery charges apply.

For orders under £29.50, standard delivery is £6.00.

Collection from our London shops is free - choose Shop Collection at checkout.

Choose your preferred delivery date at checkout. As we use third party couriers (typically DPD) we cannot guarantee the arrival day of your order but we will do our best to ensure that it arrives as close as possible to your chosen date. To be sure it arrives in time, we recommend choosing a date a couple of days ahead of when you would like to eat your cheese.

Download Crib Sheet

milk type
Goat

ingredients
MILK, salt, rennet

coagulant
Animal Rennet

milk treatment
Raw

location
Near Tamworth, Staffordshire

cheesemakers
Joe Bennet & Aimee Lawn

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background

Lactic cheese makers by trade, Joe and Aimee had long planned to add a hard cheese to their range, a British style seemed appropriate to both their scale and climate.

our work with this cheese

This is the first hard cheese we sell to be made exclusively without commercial cultures. Whey from the lactic cheeses was added to the evening milk, and Highfields was made directly the next morning with no additional cultures added. Tasting this cheese next to Innes Log and Brick was a testament to the power of cheesemaking to select different microbes from the same raw materials. Because there was no hard cheese maturing room at the farm, they were brought to Neal's Yard Dairy when they were a week old, and matured in our rooms.

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Accompaniments

Damson Paste - 200g Slice
£7.40

Tracklements Fig Relish
£4.30

Serving Suggestions

Melt down with a hit of strong mustard for a delicious Welsh rarebit topping. Spoon over smoked haddock fillets and bake until bubbling and golden.

FAQs

How much cheese to buy?

As a general rule of thumb, we would recommend roughly between 100 and 150 grams per person for after dinner, and a bit more if cheese is the focus of the meal. If you are buying cheese to serve over a couple of days or as part of a buffet, it is advisable to buy a few larger pieces. This will both look better and keep better than many small bits. To help visualise weights, a good tip is to consider that a regular supermarket pat of butter weighs between 200 and 250 grams. If you are at all unsure please give us a call for some advice.

How should I store my cheese?

The best option is to keep your cheese wrapped in its paper within a box in the fridge. This will prevent the cheese from drying out and absorbing other flavours. Your cheese will arrive wrapped in waxed cheese paper, which achieves the best possible balance between maintaining humidity around the cheese and allowing it to breathe. We are happy to provide some free extra cheese paper, just search for "cheese paper" and add it to your basket. We don't recommend cling film or foil as it can cause the cheese to sweat which will negatively affect the flavour.