Vintage Clothbound Farmhouse Cheddar - It’s how cheddar should be made

Vintage Clothbound Farmhouse Cheddar  It’s how cheddar should be made

  • Producer - Quicke’s
  • Origin - England
  • Milk Type - Cow
  • Ageing- 18 months

One of the great traditions of the cheese world is the origin of
cheeses and their influence on the wider turophile community.
Where would the world be without the French northern region
of Brie or even the town of Camembert? Great cheese styles of
today are named after their birth town many centuries ago. But
then there’s the United Kingdom. We all know they are a little
different. In a place where it’s illegal to be in charge of a cow if
you are drunk, and all beached whales and sturgeon must be
offered to the reigning monarch, would it be crazy to think
Stilton is from Stilton and Cheddar from Cheddar? Not so crazy
now is it? Cheddar, of course is from Devon, 100km away from
Cheddar. Why? Because they’re British.

One of the first comments that people make about this cheddar
is how it reminds them of their childhood. Great cheddar
seemed to go on vacation for many years in Australia, only to
now make a comeback with this fine example. Made in the
traditional way of patience and time, this cheddar is matured
under cloth for at least 18months, allowing the cheese to
breathe. The creaminess, crumble and bite will renew your love
for cheddar.

Cheddar fact of the day
On average, Cheddar is one of the more expensive cheese to
create for several reason. A great cheddar takes about 10 litres
of milk to produce just 1kg of cheese. Soft cheeses, such as Brie,
take just 7-8litres. But it doesn’t stop there. Cheddar makers are
patient people. Each day they turn their massive 25kg wheels to
ensure great ageing. Each day, that is for 18-24months! And it’s
not cheap to store cheese. The temperature and humidity needs
to be consistent. There are so many more but you get the idea.
We just say nibble away my turophile friend.

Drink with
• Stout
• Pale Ale
• Cabernet Sauvignon
• Chardonnay

Eat with
• Big tasting salad
• Pesto
• Quince paste

Be part of our Cheese Club here


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