Sussex Charmer 800g
[charmer_short_description]



Sussex Charmer 800g
Sussex Charmer is the marriage of two very separate cheese production methods, each one ancient and prestigious in its own right.
Combining the creaminess of a mature farmhouse cheddar with the zing of an Italian Style Hard Cheese, this versatile cheese represents a stunning addition to the cheese board.
£14.00
Price per kg: £17.50
Select and pay online for the products you want. We'll then bring them directly to your table.
- Please confirm your table number at checkout
- This is for take-home cheese orders only
- Any refunds will be processed at the end of the working day
If you want to order for home delivery, please order via the online shop of our parent company, Bookham Harrison Farms.
Our Terms & Conditions and Returns & Refunds policy.
Sussex Charmer is the marriage of two very separate cheese production methods, each one ancient and prestigious in its own right.
Combining the creaminess of a mature farmhouse cheddar with the zing of an Italian Style Hard Cheese, this versatile cheese represents a stunning addition to the cheese board. In 2008, it won Best New Dairy Product at the largest cheese awards in the world, hosted in Nantwich, Cheshire.
It has since picked up a further seven gold medals, claiming Best Catering Cheese in Show in 2014 and 2023.
In 2017, it was awarded Best British Cheddar at the prestigious Quality Food Awards.
Sussex Charmer has the perfect taste credentials to complement fruit of any description. Its long taste profile in the kitchen soon becomes a chef’s best friend. Endowed with great meltability, it adds a sublimely creamy taste when grated over pasta. Our famous signature dish ‘Charmer on Toast’ has no rivals, as many will vouch!
Storage: Eat within three weeks of opening, wrap in grease-proof paper, place in air tight container in the fridge.
Suitable for vegetarians and home freezing.

Pasteurised Cow's MILK, starter culture, vegetarian rennet and salt
Contains: MILK
Suitable for vegetarians and coeliacs.











