Pitchfork Cheddar

While the cheese is still under development, the early batches have a dense, creamy texture and an acidic, juicy bite.

Made with raw cow's milk and animal rennet.

Pitchfork Cheddar

There is a history of Somerset Cheddar-makers producing Caerphilly, as it's quicker-maturing and provides a faster turnaround. The Trethowans have gone about this the opposite way around, adding a long-maturing cheese to their Caerphilly production. While a cheese store is currently being built on the farm, the early batches have been matured at Westcombe Dairy.


Somerset, England

Our work with this cheese

The Trethowans moved production of their first cheese, Gorwydd Caerphilly, from Wales to Somerset in 2014. The farm is approximately five miles from the village of Cheddar, so after the move they felt compelled to add a clothbound Cheddar to their production.

 Download crib sheet



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