Dairy

Dairy
0 of 0 products

Nothing in the larder matches

Loosen a filter or two, or start again.

Remove all filters

Recipes & Stories

Is Your Meat Really What It Claims to Be?

Is Your Meat Really What It Claims to Be?

Read more
What's the Difference Between Grass-Fed and 100% Grass-Fed Beef?

What's the Difference Between Grass-Fed and 100% Grass-Fed Beef?

Read more
The Cheapest Food Is Often the Most Expensive

The Cheapest Food Is Often the Most Expensive

Read more
Why We Started Again

Why We Started Again

Read more
The Farming Year Begins at Spring: What the Equinox Means for British Food

The Farming Year Begins at Spring: What the Equinox Means for British Food

Read more
Why Easter Lamb Isn't in Season - And What to Eat Instead

Why Easter Lamb Isn't in Season - And What to Eat Instead

Read more
A whole roast pork loin with crisp golden crackling, two slices carved, resting in an enamel tray of roasted carrots and parsnips

Roast Pork Loin with Root Vegetables

Read more
Preserved Tomatoes

Preserved Tomatoes

Read more
Smashed Cucumber with Halloumi & Tahini Dressing

Smashed Cucumber with Halloumi & Tahini Dressing

Read more
Charred Courgettes with Mint, Whipped Ricotta & Nasturtiums

Charred Courgettes with Mint, Whipped Ricotta & Nasturtiums

Read more
Speltotto Kedgeree with Purple Sprouting Broccoli & Kale

Speltotto Kedgeree with Purple Sprouting Broccoli & Kale

Read more
Mussels with Saffron, Cream & Courgettes

Mussels with Saffron, Cream & Courgettes

Read more

Frequently Asked Questions

Who makes your cheddar?
Quicke's, who have farmed and made clothbound cheddar in Devon for generations. We stock three of their cheeses: extra mature, vintage mature and an oak smoked traditional cheddar.
Why does clothbound cheddar taste different from block cheddar?
The cloth lets the cheese breathe as it matures, losing moisture and concentrating flavour while a natural rind forms. Plastic-wrapped block cheddar cannot do this, which is why the two barely deserve the same name.
What is the difference between extra mature and vintage?
Time. The vintage matures longer than the extra mature, trading a little moisture for greater depth, crystalline crunch and a longer finish. If you like a cheddar that bites back, choose the vintage.
How should I store a clothbound cheddar?
In the fridge, wrapped in wax or cheese paper rather than cling film, so it can breathe without drying out. Take it out half an hour before eating; cold mutes exactly the flavours you paid for.
Can I freeze cheddar?
You can, but the texture pays: frozen and thawed cheddar turns crumblier. It is perfectly good for cooking, sauces and toasties, but a cheese this good deserves to be eaten fresh from the board.
What do these cheddars pair well with?
Peter's Yard sourdough crispbreads from our bakery range were practically made for them. Add Somerset Charcuterie and something sharp, a chutney or a quick apple pickle, and the cheeseboard is done.