Traditional raw milk cheddar crafted in Somerset's Westcombe Valley using time-honoured methods including hand-cheddaring and cloth binding. Each wheel is aged for at least 12 months in historic maturing rooms where it develops a distinctive natural rind and deep, complex flavour profile. One of Britain's finest traditional cheddars, offering dense yet buttery texture with long, complex flavour that showcases authentic Somerset cheesemaking heritage. The flavour profile delivers deep savoury notes balanced by bright acidity, alongside hints of hazelnut, caramel, and an earthy finish that reflects Somerset's lush pastures. The traditional cloth-binding process allows the cheese to breathe during maturation, developing the characteristic natural rind whilst concentrating flavours that can only be achieved through proper aging and artisanal techniques. Perfect for British cheese boards with crisp apples and quality oatcakes. Transforms ploughman's lunches and makes unparalleled cheese sauce or Welsh rarebit. Allow to reach room temperature before serving to fully appreciate its complexity. Producer: The Calver family at Westcombe Dairy maintain time-honoured artisanal methods whilst embracing modern understanding of cheesemaking. Their small herd of Holstein-Friesian cows graze the surrounding Somerset pastures, producing milk of exceptional quality for this heritage cheese through traditional farming practices. Origin: Westcombe Valley, Somerset, England Method: Traditional hand-cheddaring and cloth binding with minimum 12 months aging in historic maturing rooms Storage: Keep refrigerated below 5°C. Remove 30 minutes before serving to reach optimal texture and flavour. Allergens: Milk (cow's, unpasteurised)
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