Product of the week: Lord London
Arthur Alsop of Alsop and Walker tells us various ways he enjoys eating to this capital cheese
Lord London is a cow's milk cheese made in the shape of a bell. It is quite a young cheese very fresh wit slight citrus undertones and a natural rind. My preference is to eat it straight from the fridge still chilled. We made it in the shape of a bell because it is a new cheese that we developed in 2011, and we wanted to give it a shape that tell people that something new had arrived. Having thought about it the bell seemed like an appropriate choice.
There are several ways that I like to enjoy this cheese. The first is sliced – not too thickly – and had with a glass of Prosecco, the two just go very well together. Nice on a warm day as they are both taken cool.
Another way I like is as as a starter. You take it straight from the fridge, slice it and then lay it on a bed of green salad leaves. Sprinkle on some almonds that have been dry toasted with salt, and finish off by pouring on a vinaigrette.
Lord London is also very good in as the cheese in a Mornay sauce. These go especially well with shellfish and white fish. I think this is because the lightness of the cheese which has a nice freshness to it. It also works very well in a simple cheese sauce. Just put the cheese with some cream in a food processor, and add some cream and give is a quick blitz, and then melt it gently in a bain-marie. I like it poured over a cauliflower cheese.