Alsop and Walker

Arthur Alsop, with a background deeply rooted in the food industry and experience as an apprentice chef, brought his passion for food to cheesemaking. He recognised an opportunity to blend the art and science of cheese-making. He established Alsop & Walker with a philosophy centred on a deep appreciation for tradition, coupled with a drive for creativity. He aims to offer a comprehensive cheeseboard, using milk sourced from local Sussex dairy farms to ensure freshness and support the community. He is known for his meticulous process, from pasteurising milk to careful hand-finishing, ensuring quality and traceability.

A hallmark of Alsop & Walker's approach is their innovation. They were pioneers in the UK, creating a Swiss-style cheese with characteristic "eyes" by employing the Dutch method of washing curds. This technique, along with specific cultures, contributes to the smooth texture of their cheeses. Arthur Alsop continuously experiments with flavours, drawing on his culinary expertise to expand their range.