Stoney Cross cheese

Stoney Cross is a washed-curd, natural-rind cheese made at Lyburn Farm, in the New Forest. It was developed in 2008 by Mike Smales and Paul Thomas, using milk from Mikes herd of Holstein-Friesian cows. The cheese is made using pasteurised milk and vegetarian rennet and is aged for four months.

Stoney Cross cheese

The rind consists of a natural microflora consisting principally of Mucor and Scopulariopsis with some Penicillium. It is brushed and turned throughout its affinage to give a velvety appearance. The rind imparts a hint of mushrooms and earthiness to the sweet, warm and buttery flavours of the paste.

Stoney Cross takes its name from a disused Second-World War airbase in the New Forest, close to the Farm.

Stoney Cross has achieved Gold at the British Cheese Awards, The Great Taste Awards and Nantwich Show and Silver at the World Cheese Awards and the Great Yorkshire Show.

Milk type

• Pasteurised cows' milk, using vegetarian rennet

Calories in different varieties and various types of cheeses

The number of calories in various types of cheese is very similar when you compare your cheese to a similar types of cheese.

For example, almost cheeses that are similar to Cheddar cheese have around 400 calories per 100g

If the Stoney Cross cheese is not listed below, select a similar type of cheese from the list below to get a rough idea for the number of calories in Stoney Cross cheese.

The calorie lists are sortable by clicking the up and down arrows in the heading columns

Cheese type	Calories per 100g
American cheese	371
Blue cheese	353
Camembert cheese	299
Cheddar cheese	402
Cottage cheese	98
Edam cheese	357
Farmer's cheese	98
Feta cheese	264
Fontina cheese	389
Goat cheese	364
Gouda cheese	356
Gruyere cheese	413
Mozzarella cheese	280
Parmesan cheese	431
Pimento cheese	375
Provolone cheese	352
Queso blanco cheese	310
Ricotta cheese	174
Roquefort cheese	369
Swiss cheese	380

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