Our Christmas orders are now closed. You can still buy our Cheese Subscriptions to start in January, as well as book our courses and tasting events. If you want to purchase vouchers you can do so until the 20th December but please note that it can take up to 48 hours for the vouchers to be emailed to you as we process these manually.
We have a full counter of cheese in our shop in Pangbourne so you can still come in and purchase items in store
Price range: £3.30 through £19.80
Stoney Cross is a lovely example of what modern British cheesemaking can do. Hard, mould-ripened, creamy and buttery, with those sweet, earthy flavours people always look for. It’s rooted in Hampshire’s landscape and history, and it’s picked up more than its fair share of awards. Whether you’re enjoying it on its own, pairing it with a juicy red wine or crisp cider, or using it as your hard cheese of choice on a cheeseboard, Stoney Cross offers both versatility and a distinctive English character worth discovering.
Stoney Cross is a hard, mould-ripened cheese from Hampshire, made by the team at Lyburn Farmhouse Cheesemakers. It’s crafted with pasteurised cow’s milk and vegetarian rennet, and I always think it sits very comfortably among British artisan cheeses. If you’ve ever tried a French tomme, you’ll find a similar texture and flavour here.
You’ll usually spot Stoney Cross as a small wheel (or truckle) weighing in at about 2.8 kg. Its natural rind hides a smooth, silky paste that’s always a treat to cut into.
Stoney Cross doesn’t have a centuries-old backstory, but it’s quickly become a modern English classic in my book. It’s actually the youngest cheese from the family-run Lyburn Farmhouse Cheesemakers in the New Forest. They created it to sit alongside their longer-aged cheeses like Old Winchester (and, as is often the way, to help with cash flow while those cheeses matured!).
The name? It comes from RAF Stoney Cross, a World War II airfield just a couple of miles south of the farm. I love that little nod to local history, quietly tucked behind its rustic rind.
Since it first appeared, Stoney Cross has certainly made its mark, picking up all sorts of awards: Best British Cheese at the World Cheese Awards, a handful of Great Taste stars, and plenty of other prizes both here and abroad.
Give it about eight weeks, and Stoney Cross develops that lovely rustic, natural rind with just a hint of mould. Inside, the paste is a gorgeous creamy golden-yellow, and it tastes every bit as smooth and buttery as it looks.
On the nose, it’s gently earthy with a subtle grassy, lactic note. I always feel like its aroma is inviting you in for that first bite.
The flavours are sweet and creamy to start, with gentle nuances rather than anything too bold. The rind brings a little mushroomy note, and there’s a soft saltiness that balances beautifully with the milky richness inside.
It’s the sort of cheese that’s easy to love, approachable even if you’re not keen on stronger cheeses, but still interesting enough for the seasoned cheese fans.
Jen’s note: Stoney Cross takes its name from a World War II airfield, RAF Stoney Cross, which was built in a hurry during the war and used by Allied forces. It’s just south of the farm, and while you might not guess it from looking at the cheese on a board, that link roots it firmly in English heritage.
Sizes and Prices
Storage Advice
Delivery and Collection
Ingredients (Allergens are listed in capitals)
MILK, salt, starter cultures, rennet
Normal opening Monday – Saturday 9am – 4pm until:
Sunday 22nd 9am – 4pm
Monday 23rd 9am – 4pm
Christmas Eve 9am – 12pm
Christmas Day Closed
Boxing Day Closed
Friday 27th Closed
Saturday 28th 9am – 4pm
Sunday 29th Closed
Monday 30th 9am – 2pm
Tuesday 31st 9am – 2pm
New Year’s Day Closed
Thursday 2nd January Closed
Friday 3rd 9am – 4pm then open as normal
After Christmas our courier delivery slots start from 8th January.
