This traditional cloth-bound cheddar is produced by the Trethowan brothers, just outside the Somerset market town of Cheddar. The milk comes from their herd of Holstein and Jersey cows, which graze on the farm’s organic pastures.
The Cheddar is handmade in small batches to a traditional farmhouse recipe. The name, Pitchfork, is a reference to the old Cheddar-making tools used to toss the curd while mixing in the salt
A full bodied, dense and nutty Cheddar with a juicy bite and creamy texture that rolls around the mouth.
Clothbound with lard.