« back to encyclopedia search results
One of Britain's finest Cheddars.Made since 1900 at Moorhayes Farm in Somerset, now by the 3rd and 4th generation of the family, using unpasteurised cows' milk and traditional rennet.
Cheeses being aged for between 10-18 months and are firm-bodied, nutty and usually sharper than Montgomery's. The small truckles are milder and drier than the large cheeses. Cheeses are made in 1.5kg, 14kg & 27kg truckles. For more information see www.keenscheddar.co.uk (http://www.keenscheddar.co.uk/)
If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.
ProductsButter - whey Cheddar