milk type
Cow
coagulant
Animal Rennet
milk treatment
Raw
location
Wincanton, Somerset
milk source
Own herd; Bought-in
breed
Crossbred
season
All year
average age
16-24 Months
cheesemakers
The Keen Family
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The Keen family has been making Cheddar cheese at Moorhayes Farm in Somerset since 1898, when George and Stephen's great-grandfather purchased the farm. George's son James Keen is the fifth generation to take up the cheesemaking mantle.
background
our work with this cheese
Accompaniments
Serving Suggestions
Grate Keen's Cheddar over pan-fried mushrooms on toast.Recipes
Mussels, cheddar, cider, cream, mustard & thyme
A quick one-pot dish from Scottish chef and Slow Food champion Neil Forbes.FAQs
How much cheese to buy?
How should I store my cheese?

Keen's Cheddar
A traditional farmhouse Cheddar characterised by a densely rich and creamy texture, and layers of flavour that can range from savoury and mustardy to juicy and bright, with a pleasing tang of acidity


The Keen family has been making Cheddar cheese at Moorhayes Farm in Somerset since 1898, when George and Stephen's great-grandfather purchased the farm. George's son James Keen is the fifth generation to take up the cheesemaking mantle.
milk type
Cow
coagulant
Animal Rennet
milk treatment
Raw
location
Wincanton, Somerset
milk source
Own herd; Bought-in
breed
Crossbred
season
All year
average age
16-24 Months
cheesemakers
The Keen Family
background
James Keen is the latest in a long line of Keens to be making traditional farmhouse Cheddar – once commonplace in Somerset, now something of a rare breed thanks to the centralisation of cheese-making in the years following World War II. Today the number of cheesemakers hand making traditional West Country Cheddar has dwindled to just four. The practice is in safe hands with the Keens, however: though George and Stephen remain very much involved, they are proud to be handing the reins over to James and to Stephen's son Nick, who manages the farm side of the business. In accordance with tradition, the cheese is made using a 'pint' starter (as opposed to the powders favoured by industrial cheesemakers) and the time-consuming process of 'cheddaring', the cutting, stacking and turning of the curds by hand to drain the whey away. Each wheel is wrapped in muslin cloth and rubbed with lard before being stowed on the wooden shelves of the cellar for a minimum of 11 months, during which time they are carefully tended and turned.
our work with this cheese
We have worked closely with the Keens for decades and the 'midis' (half-sized Cheddars) we sell are made exclusively for Neal's Yard Dairy by the family. We typically sell Keen's Cheddar when it has been matured for 16 to 18 months, but we visit the farm on a monthly basis to taste the cheese and provide feedback.
pairing suggestion
Grate Keen's Cheddar over pan-fried mushrooms on toast.