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 Trethowan brothers started their cheesemaking journey producing a traditional Caerphilly on their Welsh family farm. By 2017, with a need for more space, they moved production to Puxton in Somerset and were quickly inspired to try their hand at a traditional cheddar recipe.
The results were outstanding and Pitchfork Cheddar quickly became internationally recognised as an exceptional cheese. 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.