UK-wide delivery excluding Northern ireland. We aim for orders to arrive +/- 2 delivery days of the date chosen.

Pitchfork Cheddar

A full bodied, dense and nutty Cheddar from Trethowan’s Dairy in Somerset, with a juicy bite and creamy texture that rolls around the mouth.

Clothbound with lard.


Regular price £9.05 Sale

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Spend over £29.50 to receive free delivery (England, Wales & Central Scotland)

Delivery Information

Standard delivery is free to most postcodes in the UK for orders over £29.50. Click here for a list of postcodes where additional delivery charges apply.

For orders under £29.50, standard delivery is £6.00.

Collection from our London shops is free - choose Shop Collection at checkout.

Choose your preferred delivery date at checkout. As we use third party couriers (typically DPD) we cannot guarantee the arrival day of your order but we will do our best to ensure that it arrives as close as possible to your chosen date. To be sure it arrives in time, we recommend choosing a date a couple of days ahead of when you would like to eat your cheese. 


milk type

Animal Rennet

milk treatment

Somerset, England

milk source
Produced on-site

Holstein; Jersey

All year

average age
12 Months

Maugan & Todd Trethowan

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The name, Pitchfork, is a reference to the old Cheddar-making tools used to toss the curd while mixing in the salt – a practice which continues to be carried out by all the Cheddar makers who supply Neal's Yard Dairy.


Historically, most West Country cheesemakers produced Cheddar before embarking on a cheese more commonly associated with their friends across the Welsh border: Caerphilly. Cheddar takes over a year...
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Historically, most West Country cheesemakers produced Cheddar before embarking on a cheese more commonly associated with their friends across the Welsh border: Caerphilly. Cheddar takes over a year to mature, while Caerphilly can be turned around in a month or less, so in leaner times, particularly between the first and second world wars, Caerphilly sales provided a steady flow of income while the Cheddar took its time to age. The Trethowans, however, have gone about this the other way round. While based in their home country of Wales, they made their name producing their signature Gorwydd Caerphilly, but when they moved across the border to a dairy farm just up the road from the Somerset market town of Cheddar they felt compelled to begin producing a clothbound Cheddar alongside it. 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.
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our work with this cheese

We have a longstanding relationship with the Trethowans, visiting Somerset regularly to taste the cheese and provide feedback from our shops and wholesalers.


Rosebud Old Yorkshire Chutney

Rosebud Piccalilli Chutney

Serving Suggestions

Fold grated Pitchfork Cheddar into scrambled eggs towards the end of cooking for a deeper savoury flavour.


How much cheese to buy?

As a general rule of thumb, we would recommend roughly between 100 and 150 grams per person for after dinner, and a bit more if cheese is the focus of the meal. If you are buying cheese to serve over a couple of days or as part of a buffet, it is advisable to buy a few larger pieces. This will both look better and keep better than many small bits. To help visualise weights, a good tip is to consider that a regular supermarket pat of butter weighs between 200 and 250 grams. If you are at all unsure please give us a call for some advice.

How should I store my cheese?

The best option is to keep your cheese wrapped in its paper within a box in the fridge. This will prevent the cheese from drying out and absorbing other flavours. Your cheese will arrive wrapped in waxed cheese paper, which achieves the best possible balance between maintaining humidity around the cheese and allowing it to breathe. We are happy to provide some free extra cheese paper, just search for "cheese paper" and add it to your basket. We don't recommend cling film or foil as it can cause the cheese to sweat which will negatively affect the flavour.

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