We want you to try their products! So during March you can get 10% off

We were excited to visit a business that has remained true to its original values: handcrafted,  small-batch production with a focus on quality. As the last remaining cheesemakers in Cheddar, they are keeping the traditional craft alive, ensuring every truckle is made with care, patience, and expertise.

The Unique Role of the Caves

One of the most fascinating aspects of their process is the way they mature their Cave Aged Cheddar. The caves of Cheddar Gorge provide the perfect natural environment, maintained at a constant temperature and humidity by the River Yeo flowing underground. This stable atmosphere allows the cheese to develop its distinct flavour as cave bacteria interact with the maturing truckles- something that can’t be replicated in artificial conditions.

Beyond regulating the cave environment, the River Yeo has played a crucial role in shaping the landscape itself. Over millions of years, it carved out the 300-million-year-old caves and the Gorge, while also enriching the surrounding land. This fertile pasture provides ideal grazing for dairy cows, and the milk used in the cheese comes from a farm just a mile and a half outside Cheddar. This unique combination of natural factors makes for truly exceptional cheese.

Up to 284 truckles are stored in the cave at one time, maturing for 12 months to create their signature depth of taste. Occasionally, they even hoover the cheeses to remove excess mold- just one of the many unique quirks of traditional cheddar making!

How Traditional Cheddar is Made

Unlike mass-produced cheddar, which is often matured in plastic, true Cheddar is made with centuries-old techniques. Here’s a glimpse into the process:

Step 1: The Birth of Cheddar (Days 1–4)

• Fresh curds are created and begin to develop.

Step 2: The Art of Cheddaring

• Curds are cut, stacked, and turned by hand to develop texture and flavour.

• Cheesemakers tear curds apart to check their readiness before milling.

• Salt is added to enhance flavour and aid preservation.

Step 3: Pressing & Dressing the Cheese

• The curds are dipped in hot water, smoothed, and wrapped in cloth.

• On Day 3, the cheese is removed from the press, trimmed, and carefully dressed in muslin.

• Water is used to help the cloth adhere properly, preventing imperfections in the rind.

After four days, it officially becomes Cheddar!

Step 4: Maturing & Aging

• The cheese is coated in vegetarian grease and wrapped to form a natural rind.

• Each truckle is weighed, tagged, and turned regularly throughout maturation.

• Vintage status is reached at 18 months, deepening the flavour over time.

Unlike large-scale producers that use machines to handle massive quantities, this traditional method is done by hand, limiting their total production to just 92 tonnes per year.

What Makes Artisan Cheddar Special?

Most supermarket cheddar is matured in plastic, which gives it a completely different taste and texture. Traditional cloth-bound Cheddar, however, allows the cheese to breathe and develop a more complex, natural flavour.

Seasonal changes also influence artisan Cheddar:

• Winter milk (from cows fed on silage indoors) creates a stronger, more robust flavour.

Every truckle is made with care and authenticity, aged naturally and packed with flavour you won’t find in mass-produced cheese.

Try the Only Cheddar Made in Cheddar – and Save 10%!

If you love cheese, visiting The Cheddar Gorge Cheese Company should be on your bucket list.

But if you can’t make the trip, visit us this March and enjoy 10% off all Cheddar Gorge Cheese Company products.

Stock up on real Cheddar, crafted in its historic birthplace and taste the difference for yourself!