Francis

The Smales family has run Lyburn Farm, which straddles the river Blackwater on the northern edge of the New Forest, for more than 50 years. Mike and Judy Smales started making cheese in 1999 to add value to their milk and today have a herd of around 180 cows and make a range of modern cheeses.  

Francis starts out life as Stoney Cross – Lyburn’s Tomme de Savoie-style cheese – but affineur James McCall of James’ Cheese collects the cheeses when very young and matures them at his premises in Dorset into a very different product. By washing the cheese in brine as it matures over eight weeks, it develops a sticky, pink rind and unique flavours. The cheese is named after legendary cheese maturer James Aldridge (his middle name was Francis) with whom McCall worked with for many years. 

The texture is supple and buttery in texture with a sweet, milky flavour, while the rind brings savoury, meaty notes. 

Beers, cider and peated whiskies work well with these styles of cheese.