Clothbound cheddar, natural rind, aged in our cheese cellars for 10-12 months. Made in the traditional style of Somerset cheddar, using multiple layers of cotton cloth and lard. The lard both protects/seals the cheese and helps the complex rind to develop over the months with the help of a community of favourable yeasts, bacteria and moulds.

This cheddar has complex layers of different flavours – deeply savoury but with grassy/buttery flavours, background acid, earthy, umami, satisfying and
with good length of flavour.