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Francis, named for the late James Aldridge is a joint collaboration between James McCall and Lyburn Farm. With silky-smooth, buttery paste and well-distributed eyes; it actually is a Stoney Cross but now washed in a traditional French culture to develop a very pink and sticky rind.

The young cheeses are matured for 8-10 weeks at James McCall’s specialised temperature and humidity controlled maturing rooms in Child Okeford. The result is a supple, richly-flavoured cheese with a wonderfully pungent aroma and softness around the rind.

Francis has achieved Silver at the World Cheese Awards in 2011, Gold at the 2012 British Cheese Awards and the Best Semi-Soft, at the British Cheese Awards 2013.

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