Stoney Cross cheese

From Cookipedia

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.

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

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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Errors and omissions

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