Hand-Selected Keen’s Extra Mature Cheddar

Cheddar has been made by the Keen family at Moorhayes Farm in Wincanton, Somerset, since great aunt Jane made her first cheese in 1899.

Brothers Stephen and George Keen now run the farm and family business, supported by their sons Nick and James. Nick manages the dairy herd and the pastureland, and James Keen is now the fifth-generation cheesemaker.

Keen’s Cheddar is made using milk from their own herd of 250 Friesians and the family have been producing consistently high-quality Cheddar for over a century. One of the secrets of their success has been in keeping the business small and tight knit. They employ just two people from outside the family.

Starting with their own milk, the Keen family use a traditional ‘pint pot’ starter culture, allowing them to make Cheddar with great complexity and depth. The lengthy process of cutting, draining, ‘cheddaring’ and milling the curds is then carried out by hand, before the cheese is pressed. It is then matured on the Keen’s farm for at least 18 months. Cheeses are regularly turned and sampled to ensure that each cheese develops its full potential. Keen’s Cheddar is recognised for its moist texture, tangy bite and full-bodied flavour, with ‘oniony’ notes

Winner of Best Protected Name Cheese at the Artisan Cheese Awards 2021.

*A whole Keen's Extra Mature Cheddar weighs approximately 24kg. Smaller weights are a cut of a whole cheese.