Last Updated on 3 months by THE CHEESE TEAM
Cheddar Cheeses
What is Cheddar Cheese?
Cheddar cheese originates from the village of Cheddar in Somerset, in the southwest of England. Traditionally Cheddar is a hard cheese with a sharp bite. Cheddar cheese does not have a PDO so it can be produced anywhere in the world. There are many varieties of Cheddar available.
In 2007, the protected designation of origin (PDO) name ‘West Country Farmhouse Cheddar’ was registered in the EU and the UK. This defined cheddar being produced from local milk within Cornwall, Devon, Dorset and Somerset, manufactured using traditional methods.
Godminster Vintage Organic Cheddar
GODMINSTER VINTAGE ORGANIC CHEDDAR is hand-made in Bruton, Somerset from the farm’s own 320-strong herd of organic dairy cows. Godminsters’ Vintage Organic Cheddar cheese is made from a traditional 90-year-old recipe and matured for up to 12 months. It is a firm pressed CHEDDAR with a smooth texture and a rich, mellow, extremely creamy flavour that lingers on the tongue. GODMINSTER VINTAGE ORGANIC CHEDDAR is distinctive in appearance thanks to its burgundy wax.
A beautiful addition to any cheeseboard, the creaminess of this organic cheese means it can be scooped out of the rind or sliced as normal.
‘Godminster was born of a passion for organic farming and wildlife conservation. Ever since Richard Hollingbery bought Godminster Farm in 1993, he and his team have been pursuing an environmentally friendly and ethical approach to farming. Their approach incorporates the organic principles to the land and the livestock’.
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Black Bomber Extra Mature Cheddar
Black Bomber is the Snowdonia Cheese Companys’ flagship cheese.
It is a full-flavoured, old-fashioned creamy cheddar-style cheese, coated in black wax, giving it a distinctive look. A very mellow, moreish, tasty cheese with a smooth creaminess and an exceptionally good balanced depth of flavour that goes on and on. This is a great starter cheddar for those who prefer cheeses not too strong.
Wonderful served with a crusty baguette and some good chutney and pickles – this is a cheese that has the strength of character to stand up to assertive flavours.
The Snowdonia Cheese Company was founded in 2001, on the edge of the Snowdonia National Park, where they continue to make their cheeses today. The company started selling their cheeses at farmers markets but found success almost immediately and their cheeses are now available in over 2000 locations around the UK. The high animal welfare standards at the Snowdonia Cheese Company have lead to high quality, tasty cheeses that have won medals at the International and World Cheese Awards.
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Isle of Mull Cheddar
Isle of Mull is a hard-pressed, full-flavoured, powerful Scottish cheddar, hand-made by the Reade family on the beautiful island of the Isle of Mull from the milk of their own Friesian cows.
During the summer months, the cows graze on the richly diverse island pastures that flourish in the warmer months, but with the famously damp Scottish climate, the amount of time they can spend outdoors is limited. The dairy is located just outside of Tobermory close to a whisky distillery, and in a bid to find an alternative feed for the cows during the colder months, the Reade’s started feeding the cows the leftover mashed whiskey grains. This process hugely helped the distillery who were struggling to dispose of the leftovers; this system was so successful it still continues to this day.
The whiskey grains add to the deep and distinctive flavour of the cheddar. This wonderful cheese is made by a family of cheese lovers who are keen to implement environmental elements to the cheese-making process to create a wonderful and very distinctive cheddar. This is one of the stronger cheddar styles, ideal for cheese lovers who enjoy punchier flavours and a robust bite.
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Open Air Cheddar
A strong, crumbly cheddar with a salty crunch and a beautiful tang. This cheddar is perfect for eating on its own, and for cooking with. Try this cheddar grated over baked vine tomatoes on crusty, buttery bread or it is ideal for a classic cheddar sandwich.
Open Air Cheddar is produced by The Open Air Dairy in the beautiful Dorset countryside where the cows are milked in the fields using a portable milking parlour. The dairy was born out of the friendship between Tom and Neil who met at the University of Plymouth, and had a vision for how dairy farming could be done differently.
The farm is now home to 800 free-range cows who graze and roam outside all year.
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Keens Extra Mature Cheddar
Keens Extra Mature Cheddar is an award-winning, very creamy traditional cheddar with a fullness of flavour rarely found today. This cheese is made daily from the milk of their Fresian cows, and is allowed to mature for between 9-12 months. Cheddar is ever-popular and extremely versatile – and this is an exceptional cheddar with a serious bite and wonderful strength on the finish.
Back in 1899, there were hundreds of local producers of cheese, and today Keens are one of only a small handful of those who have survived the test of time and are making traditional cheddar the way it should be – with raw unpasteurised milk from grass-fed cows living on their own farm.
The cheesemaking process begins with 12 hours of milking. The milk is not stored, not transported and not tampered with. It is then given its own spot on a shelf where it matures gracefully for up to 12 months. While the cheese is growing in personality and depth, it is turned by hand on a regular basis to ensure the quality is consistent through the entire truckle. And just to make sure they are providing the perfect end product, it is graded at three, six, and nine months of age.
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