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Lord of The Hundreds Cheese



Lord of The Hundreds is a hard cheese made from unpasteurized sheep's milk.

It can be compared to a pecorino. It is dry and crumbly like parmesan, but with a smooth, mild taste.

The milk is curdled using vegetarian rennet. The cheeses are made in 9 1/2 to 11 pound (4.3 to 5 kg) wheels, and aged 4 months.

Lord of The Hundreds Cheese was created by James and Pat Aldridge of the Eastside Cheese Company, near Godstone, Surrey, England. It is now made by Cliff and Julie Dyball, of the Traditional Cheese Dairy Company at Stonegate, East Sussex.



Language Notes

Lord of The Hundreds is named after the Hundreds Knoll, a mound where the Saxons would gather to pay their tithes and bring cases to magistrates. The mound was behind the house of the cheese's inventor, in Aldridge, Walsall, West Midlands, UK.

Firm Cheeses

Battelmatt Cheese; Beaufort Cheese; Bergkäse; Bitto Cheese; Brick Cheese; Clonmore Cheese; Coolea Cheese; Emmenthal Cheese; Etorki Cheese; Farmhouse Cheese; Firm Cheeses; Fontina Cheese; Gloucester Cheese; Gouda Cheese; Halloumi Cheese; Havarti Cheese; Hoop Cheese; Isle of Mull Cheese; Kambera Cheese; Killeen Cheese; Lamb Chopper Cheese; Longhorn Cheese; Lord of The Hundreds Cheese; Manchego Cheese (Spanish); Mitzithra Cheese (Aged); Mozzarella (North American); Muenster Cheese; Murcia al Vino Cheese; Murcia Cheese; Pinconning Cheese; Provolone Cheese; Qurut; Raclette Cheese; Raclette Jurassienne; Red Leicester Cheese; Royal Windsor Red Cheese; Salers Cheese; São Jorge Cheese; St George Cheese; Sussex Yeoman Cheese; Tomme d'Abondance; Windsor Red Cheese

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Citation

Oulton, Randal. "Lord of The Hundreds Cheese." CooksInfo.com. Published 23 July 2005; revised 02 December 2007. Web. Accessed 12/16/2017. <http://www.cooksinfo.com/lord-of-the-hundreds-cheese>.

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