milk type
Cow
ingredients
MILK, salt, rennet
coagulant
Animal Rennet
milk treatment
Pasteurised
location
Pevensey, East Sussex
milk source
Bought-in
breed
Friesian; Ayrshire
season
All year
average age
9-12 weeks
cheesemakers
Martin & Hazel Tkalez
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Court Lodge, the organic farm that supplies the milk for this cheese, is managed in a way that conserves as much carbon as possible, and the cows graze outside for around 200 days a year.
background
our work with this cheese
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Pevensey Blue
A creamy, Gorgonzola-like blue, the flavour of which deepens and sweetens as it matures until it is reminiscent of hazelnut chocolate: milky and sweet but with a pleasantly nutty bite

Court Lodge, the organic farm that supplies the milk for this cheese, is managed in a way that conserves as much carbon as possible, and the cows graze outside for around 200 days a year.
milk type
Cow
ingredients
MILK, salt, rennet
coagulant
Animal Rennet
milk treatment
Pasteurised
location
Pevensey, East Sussex
milk source
Bought-in
breed
Friesian; Ayrshire
season
All year
average age
9-12 weeks
cheesemakers
Martin & Hazel Tkalez
background
In 2018, our Borough Market shop manager Martin Tkalez and his wife Hazel packed up their bags and their deep knowledge of cheese and moved to Pevensey in East Sussex. There, on an ancient area of drained marshland, the cows of Court Lodge farm roam and graze, producing organic milk of exceptional quality. Hazel’s parents own the adjacent farm; and it was there that the Tkalezs set up a small creamery in which to develop a cheese recipe that they hoped would add something different to the world of British blue cheese: something along the lines of Gorgonzola, soft, creamy and gooey; a cheese that expresses its sweet nuttiness more and more as it ripens. A trip to Lombardy, Italy to research Gorgonzola proved largely fruitless – they couldn’t find a suitable farmhouse producer to learn from – so they taught themselves via online videos, cheesemaking courses, the acquired knowledge of Neal’s Yard Dairy’s buyer Bronwen Percival, and every written resource about blue cheese that they could lay their hands on. Eventually, they were able to create a cheese they felt would connect with people in the way only certain blue cheeses really can.
our work with this cheese
Martin Tkalez worked in our shops for years before embarking on the creation of Pevensey Blue, and the story of our relationship with the cheese is long, holistic and multifaceted. We’ve been involved in all stages of its conception, from advising on the type of cheese they should be making, to working with them in the maturing rooms and, as the cheeses started to be made, providing suggestions for improvement. Our cheese buyer Bronwen has been particularly involved in the technicalities of the cheese, and we continue to visit Martin and Hazel several times a year.