Mayfield is a semi-hard, Emmental-style cheese made from full-fat pasteurised cow’s milk and aged for 5–7 months. Naturally forming oval “eyes” develop during maturation, giving it classic Alpine character. Wax-coated and vegetarian-friendly, it delivers a creamy yet complex profile that deepens with age.
An award-winning British Alpine-style cheese, Mayfield has achieved:
- Gold – British Cheese Awards
- 3 Star Gold – Great Taste Awards
- Gold – World Cheese Awards
TASTING NOTES
Soft cream to mid-yellow paste with well-formed natural eyes. The aroma is gently nutty and inviting. On the palate, it opens sweet and creamy, followed by toasted hazelnut notes and a subtle savoury depth. Younger wheels lean mild and milky; older examples develop a fuller, more rounded complexity while retaining their smooth melt and supple texture.
PAIRING SUGGESTIONS
Wine: Chardonnay (lightly oaked), Jura whites, dry Riesling, or a soft Pinot Noir
Beer:Helles lager, pale ale, or a clean Belgian blonde
Food: Exceptional in fondue or raclette, melted into toasties, or shaved over roasted potatoes
Occasion: A superb British alternative to Alpine classics for winter menus or indulgent comfort dishes