Keen’s Vintage Cheddar 250g
Keen’s Vintage is a superb cheese, it carefully balanced to give intense strength of flavour with a lasting depth on the palate. Get your pickled onions at the ready, this cheese means business. The Keen’s family have been making cheddar for five generations on their family farm in Somerset since 1899. Vintage cheddar is matured for an extra 6 months beyond a mature cheddar (so at least 18 months, more usually 24 months) to give it that silent kick.
All Keen’s cheddars are made using unpasteurised cows’ milk from grass-fed cows, grazed in Somerset.
Available in 250g and multiples thereof. If you would like a bigger wedge for example 500g, please select 2 x 250g into the shopping basket and make a comment at checkout.
Out of stock
Email when stock available
Categories: Cheese, Cow's Milk, Hard Tags: cheddar, cheese, territorial, traditional, vintage
Sinodun Hill – Made by Frazer Norton & Rachel Yarrow in Oxfordshire The initial make process takes place over 4 days after which it is ripened for up to 21 days to develop the rind and bring out complexity in the flavour and texture. The rennet is vegetarian, derived from the cardoon thistle. The result is a flavoursome cheese with a fresh, citrus flavour which deepens as it ages to reveal almond and red fruit notes. Its rind is a stunning ivory colour and seasonally develops a dusting of blue and grey moulds as it ages, which add to the flavour and character of the cheese.
Beauvale – Made by Robin Skales in NottinghamshireA soft, smooth blue cheese matured for 7 weeks and during this time it becomes similar in texture to a Gorgonzola Dulce but with the fabouls blue pedigree from its older blue stilton also made by Robin. Beauvale takes its name from Vale of Belboir where it is made and its logo was designed by children at the local Montessori School. This cheese is rich in flavour with savoury tones and a gentle hiny of spiciness.
Little Lilly – Made by Roger Longman in Whitelake, Somerset A white bloom cheese (brie style) made with unpasteurised goats
Mrs Kirkham’s Lancashire 250g
Mrs Kirkhams – Made by Graham Kirkham in Goosner, Lancashire A lactic style cheese with a wrinkled, mould ripened rind & a smooth paste. Usually eaten between 2-5 weeks old. St. Jude develops from a young, fresh & creamy cheese to more complex flavour leaning towards a buttery, vegetal & grassy profile in the winter when the cows are out to pasture.Mrs Kirkham's Lancashire is a fantastic, a buttery finish and a flaky texture cows' milk cheese, with delightfully lactic flavour. Made on the Beesley Farm in Lancashire to the same recipe Mrs Kirkham first made it in 1978, though the cheese today is now made by Graham Kirkham, her son. This is the only Lancashire still made with unpasteurised cows' milk and hence the only Lancashire you should ever buy.
Westcombe Smoked Cheddar 250g
Made with unpasteurised milk and matured in a hillside cheese cellar for around 15 months, the cheddar is then smoked over beechwood for 48 hours, which imparts beautiful coffee and caramel notes deep into the complex, nutty cheese.
Old Winchester 250g
Strong, crunchy cheese with an attitude.Cow, pasteurised, vegetarian.Sold in 250g. If you would like a larger wedge please use multiples of this (ie 500g = 2 x 250g) and leave a note at checkout.
Hafod – Made by the Holden Family in WalesThe recipe for the cheese originated locally, from the late Dougal Campbell, a close friend of Patrick’s. Dougal learned to make cheese in the Swiss Alps before moving to West Wales in the early 1980s. Here he started making a cheese called T’yn Grug using milk from both his own herd and ours. Whilst doing so, Dougal trained a number of cheesemakers, including Simon Jones of Lincolnshire Poacher.
Hard, raw, goat's milk cheese.Unanimously scored 10/10 with the team on a blind tasting, hurry though as it sells out quickly!