Pevensey Blue
milk type
Cow
ingredients
Pasteurised Cow's MILK, Salt, Cheese Cultures, Animal Rennet, Penicillium roqueforti
coagulant
Animal Rennet
milk treatment
Pasteurised
location
Pevensey, East Sussex
milk source
Bought-in
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milk type
Cow
ingredients
Pasteurised Cow's MILK, Salt, Cheese Cultures, Animal Rennet, Penicillium roqueforti
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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The cows whose milk is used for Pevensey Blue graze on the Pevensey Levels in Sussex.
Background
In 2018, our Borough Market shop manager Martin Tkalez and his wife Hazel moved to East Sussex to make cheese. There, on an ancient area of drained marshland, the cows of Court Lodge farm graze, pr...
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In 2018, our Borough Market shop manager Martin Tkalez and his wife Hazel moved to East Sussex to make cheese. There, on an ancient area of drained marshland, the cows of Court Lodge farm graze, producing organic milk of exceptional quality. Hazel’s parents own the adjacent farm, and it was there that Martin and Hazel 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. Pevensey was inspired by Gorgonzola: a soft and creamy cheese that expresses increasing sweetness 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 the Neal’s Yard Dairy team and every written resource about blue cheese that they could lay their hands on. Eventually, they were able to create a cheese that they were proud of.
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Our Work
Martin Tkalez worked in our shops for years before embarking on the creation of Pevensey Blue. We’ve been involved in all stages of its conception, from advising on the type of cheese they should ...
Read More
Martin Tkalez worked in our shops for years before embarking on the creation of Pevensey Blue. 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.
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Accompaniments
Biscuit Selection
£11.70
Quince Paste - 200g Slice
£10.40
FAQs
Yes, the prices shown above are inclusive of a significant bulk discount for quarters, halves and whole cheeses.
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.
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.
Pevensey Blue
A creamy, hazelnut like blue, the flavour of which deepens as it matures into something salty and sweet with a fondant texture
The cows whose milk is used for Pevensey Blue graze on the Pevensey Levels in Sussex.
milk type
Cow
ingredients
Pasteurised Cow's MILK, Salt, Cheese Cultures, Animal Rennet, Penicillium roqueforti
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 moved to East Sussex to make cheese. There, on an ancient area of drained marshland, the cows of Court Lodge farm graze, producing organic milk of exceptional quality. Hazel’s parents own the adjacent farm, and it was there that Martin and Hazel 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. Pevensey was inspired by Gorgonzola: a soft and creamy cheese that expresses increasing sweetness 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 the Neal’s Yard Dairy team and every written resource about blue cheese that they could lay their hands on. Eventually, they were able to create a cheese that they were proud of.
our work with this cheese
Martin Tkalez worked in our shops for years before embarking on the creation of Pevensey Blue. 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.
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