Real, true, old-fashioned English Cheddar, made in Somerset by cheesemakers Jamie Montgomery and Steve Bridges, then aged by the masters at Neal’s Yard Dairy in London.
Made from the milk of grass-fed Friesian-Holstein cows; a rich, fresh & flavorful milk for cheesemaking. These 50-pound drums are larded and bound in muslin rather than aging in wax or plastic, allowing the cheese to breathe during affinage and develop a natural rind. The result is a drier, curdier texture than most cheddars with a truly complex flavor that ranges from tangy and lactic to grassy and earthy, with faintly sweet undertones.
This is a cheese that deserves some attention, making a great single-cheese course paired with an English ale or hard cider. Excellent with chutney or mustard and hearty bread, or eaten with fresh apples for a snack.