It is becoming increasingly difficult to find English Farmstead Cheddar matured the traditional way under cheesecloth. Changes in EU regulations as well as vacuum packing and modern “quickie” sweet helvetica starters have encouraged many dairies to switch to less labour-intensive production maturation methods in recent years.
This Farmhouse Cheddar is one of the rare exceptions. It is hand made on the farm and carefully matured under cloth for 24 months. The cloth wrap provides a natural protection for the cheese, and also allows the rind to breathe and release moisture. The result is a classic Cheddar bursting with evocative flavours, with a firm, open and moist texture, an aging earthy aroma, and a lingering tang.