A truly artisan cheddar from Somerset with a deep and complex flavour. Cheese has been made at Westcombe since the 1890s and they now remain as one of the last three traditional producers of Somerset Cheddar. They have the status of PDO but the Calvers are one of the last three families, along with Jamie Montgomery and the Keens to make traditional Artisan Somerset Cheddar.
The criteria for this is much stricter than that for West Country Farmhouse Cheddar and includes using raw milk from their own herd, pint starters rather than the more widely used powdered versions, and animal rennet. The cheese must never be made in a block form and must be cloth-bound before being matured for at least one year.
The Calver family farm two farms with 400 cows and make unpasteurised Cheddar daily, using methods passed down over many generations. Tom Calver is the most recent generation working in the dairy. Under his guidance, the cheese has gone from strength to strength as he has adjusted the recipe and refined the maturing. At the same time his father, Richard, has worked on improving the quality of the cows feed to get a better fat and protein content.
Winner of BEST PDO Cheese and Best Cheddar at the 2017 British Cheese Awards.
Please note all cheeses are hand-cut, therefore the weights listed are approximate. We work very hard to cut them as accurately as we can
This is a hand-made, artisan cheese, which may contain naturally occurring blue veins. These are normal and intrinsic to the nature of this type of cheese and add to its character. We think they taste good too!
KEY FACTS
| Age | 8 - 12 weeks |
| Country Of Origin | England |
| Milk Type | Cows |
| Organic | No |
| Pasteurisation | Unpasteurised |
| Region | Somerset |
| Strength Of Cheese | Medium - Strong |
| Style Of Cheese | Hard |
| Vegetarian | No |