Westcombe Farmhouse Cheddar

Toothsome traditional cheddar from one of Somerset's remaining three proper producers. Robust in flavor, with flavors of the field that the cows grazed on.

Quick Facts

Country of Origin: Somerset, England
Milk Type/Treatment: Raw Cow
Rennet Type: Traditional

The Flavor Experience

Grass fed and aged for 11-18 months, this English cheddar is all of grassy, meaty, caramelly and lemony in flavor, depending on which piece you're eating on which day. Raw milk and traditional cultures mean that every piece is a little bit different, as a delicious testament to the cow's diet. Expect a crumbly texture and hints of horseradish.

The Story

Along with Montgomery's and Keen's, Westcombe is one of only three remaining creameries making old school cheddar by traditional methods in the county of Somerset, at least as these producers define it. Cheese has been made at Westcombe since the 1890's and after a brief mid-century hiatus to make block cheddar, the makers returned to making traditional unpasteurized rounds in the 1990's. Raw milk, traditional rennet and 11-18 months of aging produce a real, true English cheddar that blows any American iteration out of the water. Selected and exported by Neal's Yard Dairy.

Usage Tips

Build the best English cheese board with a wedge of this and a hunk of Stilton. Add dried fruit, sliced pears and a glass of Port for a proper English-inspired evening.