Westcombe Cheddar

Westcombe Cheddar

A smooth, well rounded farmhouse Cheddar from Somerset, selected for its warm, lingering flavours and happy balance of creaminess and acidity.

Clothbound with lard.

*Please note that we sell both a pasteurised and a raw milk version of this cheese. The cheese you receive will be labelled with the appropriate milk treatment.

Portion
Regular price £7.15
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  • Spend over £39.50 to receive free delivery (England, Wales & Central Scotland)

Standard delivery is free to most postcodes in the UK for orders over £39.50. Click here for a list of postcodes where additional delivery charges apply.

For orders under £39.50, standard delivery is £8.00.

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 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. 

Tower of whole and smaller cut pieces of cloth-bound Westcombe Cheddar cheese with a soft, golden-coloured paste
Westcombe Cheddar
Location: Westcombe map
Westcombe Cheddar

milk type
Cow

ingredients
Raw or Pasteurised Cow's MILK, Salt, Cheese Cultures, Animal Rennet, Clothbound with Lard

coagulant
Animal Rennet

milk treatment
Raw or Pasteurised

location
Evercreech, Somerset

milk source
Own herd

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milk type
Cow

ingredients
Raw or Pasteurised Cow's MILK, Salt, Cheese Cultures, Animal Rennet, Clothbound with Lard

coagulant
Animal Rennet

milk treatment
Raw or Pasteurised

location
Evercreech, Somerset

milk source
Own herd

breed
Holstein; Dairy Shorthorn

season
All year

average age
12-14 Months

cheesemakers
Rob Howard; The Calver Family

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Westcombe Dairy's maturing cave is equipped with Cheddar-turning robot, nicknamed Tina the Turner.

Background

Cheddar has been made at Westcombe Farm since the late 19th century. After dabbling briefly in the manufacture of block Cheddar in the 1970s, Richard Calver decided in 1999 to return to producin...

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Cheddar has been made at Westcombe Farm since the late 19th century. After dabbling briefly in the manufacture of block Cheddar in the 1970s, Richard Calver decided in 1999 to return to producing clothbound cheese. When Richard's son Tom joined the business, he brought with him a chef's training and experience of working in Neal's Yard Dairy. Tom set about examining every aspect of its process, from the quality of the milk to building a new maturing cave. This project commenced in 2014 and uses technology from France and includes the UK's first cheese-turning robot named Tina. There was no precedent for using cheese-turning robots on clothbound cheese, so the Calvers took a leap of faith to commission the project.

 

At the same time, Richard, together with herdsman Nicholas Millard, continue to work on improving the herd and diversifying the output of the farm. They have started an agroforestry project, and are home to a new grain mill that will supply Landrace Bakery and hosts a charcuterie business led by Paul Burton. 

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Our Work

We visit Westcombe Dairy six times per year to select our batches of cheese.

Accompaniments

Dijon Mustard
£4.00

Rosebud Piccalilli Chutney
£7.00

Serving Suggestions

Grate Westcombe Cheddar into scrambled eggs towards the end of cooking for deeper savoury flavour.

Recipes

Asparagus and Westcombe Cheddar Tart

In this recipe from Ren Behan, seasonal asparagus is paired with nutty Westcombe Cheddar, for a delicious spring tart. Ingredients300g fresh asparagus2 cloves garlic, peeled and bashed2 tbsp grated...

Spring Galette Recipe

Our colleague Lydia shares this galette recipe as a quick and easy way to use Westcombe Cheddar. Serve with a green salad to create a more substantial lunch.The perfect leisurely meal to enjoy with...

FAQs

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.

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.

Customer Reviews

Based on 17 reviews
88%
(15)
6%
(1)
6%
(1)
0%
(0)
0%
(0)
A
Alice Brown
Enjoyed by French wedding guests

Bought to take to my friends wedding in France and they thought it was 'tres bon'!

R
Rod Curran

Great cheese as expected

J
John Johnston
Great tasting cheese

Really nice cheeses and the delivery service was brilliant.

Hi John, Thank you so much for sharing your feedback. We appreciate it! All the best, NYD

A
Angus Pridie
Westcombe Cheddar

A nice mild firm Cheddar . I ordered 8 cheeses in all and enjoyed all of them . I would not have described the Cotherstone as having a “ Manchengo “ taste ( manchengo being one of my favourite cheeses ) I found it soft , mild , and creamy .The Berkswell , from sheep milk , I thought delightful ,like a mildly salty Pecorino .The Hafod , I would need to try again before giving an honest opinion . The final 3 cheeses , Montgomery’s , Pitchfork and Lincolnshire Poacher , are very fine strong tasting Cheddars . All slightly different , the Montgomery being the more salty . My personal preference is for either the Poacher or Pitchfork . If I can remember my password I’m eager to order some more of these delightful cheeses .

Your feedback is much appreciated Angus. Many thanks for sharing it!
Best wishes,
NYD

N
Nina Goldsack

Westcombe Cheddar

Your feedback is much appreciated NIna. Many thanks for sharing it with us!
All the best,
NYD