cheese
Loved the cheese
Exclusive in the US to Di Bruno Bros.
Country of Origin: Somerset, England
Milk Type/Treatment: Raw Cow
Rennet Type: Traditional
Deep, layered and complex. Creamy, buttery, juicy and sharp, it touches on every nuance you desire from cheddar.
Made by brothers Todd and Maugan (pronounced Morgan) Trethowan of Gorwydd Caerphilly fame. In 2014, in search of the most luscious grasslands for their cattle, the brothers moved the family farm to Somerset, England, within five miles of the town of Cheddar.
Compelled to honor the cheesemaking tradition of the region, they started producing Cheddar in 2018. They set out to honor the following criteria:
1) Pitchfork must be made as traditionally as possible.
2) We will use only organic milk.
3) We will use only raw milk.
4) We will create a finished product that emphasizes the terroir, which is the reason we moved here in the first place.
5) We will comply with the standards of Artisan Somerset Cheddar.
They have succeeded mightily. It is expected that they will be the fourth producer (along with Montgomery, Keen's and Westcombe) to officially be granted the status of Artisan Somerset Cheddar by September of 2019. The highest graded batches of Pitchfork Cheddar are selected by Neal's Yard Dairy, where the cheese is carefully aged and monitored in their cellars for 12-15 months before export.
Create a farmhouse platter with country pate, mustard, English ale and hearty bread. Or, layer with Brooklyn Cured Beef Salami and a delicious chutney.
Exclusive in the US to Di Bruno Bros.
Country of Origin: Somerset, England
Milk Type/Treatment: Raw Cow
Rennet Type: Traditional
Deep, layered and complex. Creamy, buttery, juicy and sharp, it touches on every nuance you desire from cheddar.
Made by brothers Todd and Maugan (pronounced Morgan) Trethowan of Gorwydd Caerphilly fame. In 2014, in search of the most luscious grasslands for their cattle, the brothers moved the family farm to Somerset, England, within five miles of the town of Cheddar.
Compelled to honor the cheesemaking tradition of the region, they started producing Cheddar in 2018. They set out to honor the following criteria:
1) Pitchfork must be made as traditionally as possible.
2) We will use only organic milk.
3) We will use only raw milk.
4) We will create a finished product that emphasizes the terroir, which is the reason we moved here in the first place.
5) We will comply with the standards of Artisan Somerset Cheddar.
They have succeeded mightily. It is expected that they will be the fourth producer (along with Montgomery, Keen's and Westcombe) to officially be granted the status of Artisan Somerset Cheddar by September of 2019. The highest graded batches of Pitchfork Cheddar are selected by Neal's Yard Dairy, where the cheese is carefully aged and monitored in their cellars for 12-15 months before export.
Create a farmhouse platter with country pate, mustard, English ale and hearty bread. Or, layer with Brooklyn Cured Beef Salami and a delicious chutney.
SKU: CHGB090P
Loved the cheese
One of the best, if not THE BEST, cheddar cheese I have ever tasted. Amazing taste!
My cousin loved it!
I reviewed this before and gave it 4 stars. Having tried the cheddar again with a different array of foods and it is delicious. Really deserves 5 stars. Since I don't see my earlier review maybe there was an issue with it.
Fantastic cheddar. We didn't know what we were missing. Hugh fan and will buy again.
Fantastic cheese. Not like any other cheddar we have tried. We will buy again. Rich flavor and strong but not to strong.
Absolutely the best cheese on the planet
