Keen's Cheddar
Keen's Cheddar Keen's Cheddar Keen's Cheddar Keen's Cheddar

Keen's Cheddar

by The Fine Cheese Co.
A traditional, cloth-wrapped, unpasteurised Cheddar, made in Somerset by the Keen family.

Availability: In stock

£5.25

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£5.25

Details

Made with skill and care. Aged in cloth. Stripped after long maturing. Golden and glorious. Made in Somerset by George Keen and family.
Matured for around 14 months. Moist, tangy, powerful.

Cheese has been made by the Keens at Moorhayes Farm in Wincanton, Somerset since Great Aunt Jane made her first cheese in 1899. Brothers, Stephen and George Keen, now run the family business, and are ably assisted by their sons. Nick runs the dairy herd and arable side of the business, and James is the cheese-maker.
Keen’s Cheddar is made in the traditional way, using unpasteurised milk from their own herd of 250 Friesians to a recipe that has been passed down through the generations. One of the secrets of their success has been in keeping the business small. They employ just two employees besides the family. The cloth-bound cheeses mature for over 12 months in the farm store. They are regularly turned, cleaned and sampled to ensure that each cheese gains the characteristic moist texture, tangy bite and full-bodied flavour.
The Keens are one of the last three families, along with Jamie Montgomery and the Calvers at Westcombe,  to make traditional Artisan Somerset Cheddar. The criteria for this is much stricter than that for West Country Farmhouse Cheddar, and includes using raw milk from their own herd, pint starters rather than the more widely used powdered versions, and animal rennet. The cheese must never be made in a block form, and must be cloth-bound before being matured for at least one year.
The Keens are rightly proud of their cheese, and of their part in maintaining the quality and reputation of this treasured but much copied English classic.

 

Luke Maslen The Fine Cheese Co. Affineur and Quality Manager

Every piece freshly cut & wrapped

We unashamedly source, care for and sell the best cheese, because that is what we believe in. Every day of dispatch one of our trained cheesemongers cuts every piece fresh, by hand, and wraps it in our waxed paper. We do this because it is most respectful way to treat this precious food.

Keen's Cheddar

Keen's Cheddar.

  • Price: £5.25 - In stock
    Sold by Fine Cheese Co
Country of Origin British Isles
Milk Variety Cows'
Style of Cheese Hard
Vegetarian? No
Organic? No
Unpasteurised? Yes
For Pregnant Women? Yes
Ingredients Raw cow's milk (97%), Salt, Starter medium SMP, Animal Rennet, Starter, Pigs Lard
Nutritional Info (per 100g) Energy: 1700KJ, 407Kcal / Fat: 34.4g, of Which Saturated 21.4g / Carbohydrate 0.1g, of Which Sugars 0.1g / Protein: 25g / Salt: 1.7g
Allergen Advice For allergens see ingredients in bold.
Storage Keep refrigerated below 8°.
Freshly cut and wrapped to order. Please eat within 7 days of receipt.

Made with skill and care. Aged in cloth. Stripped after long maturing. Golden and glorious. Made in Somerset by George Keen and family.
Matured for around 14 months. Moist, tangy, powerful.

Cheese has been made by the Keens at Moorhayes Farm in Wincanton, Somerset since Great Aunt Jane made her first cheese in 1899. Brothers, Stephen and George Keen, now run the family business, and are ably assisted by their sons. Nick runs the dairy herd and arable side of the business, and James is the cheese-maker.
Keen’s Cheddar is made in the traditional way, using unpasteurised milk from their own herd of 250 Friesians to a recipe that has been passed down through the generations. One of the secrets of their success has been in keeping the business small. They employ just two employees besides the family. The cloth-bound cheeses mature for over 12 months in the farm store. They are regularly turned, cleaned and sampled to ensure that each cheese gains the characteristic moist texture, tangy bite and full-bodied flavour.
The Keens are one of the last three families, along with Jamie Montgomery and the Calvers at Westcombe,  to make traditional Artisan Somerset Cheddar. The criteria for this is much stricter than that for West Country Farmhouse Cheddar, and includes using raw milk from their own herd, pint starters rather than the more widely used powdered versions, and animal rennet. The cheese must never be made in a block form, and must be cloth-bound before being matured for at least one year.
The Keens are rightly proud of their cheese, and of their part in maintaining the quality and reputation of this treasured but much copied English classic.

 

Luke Maslen The Fine Cheese Co. Affineur and Quality Manager

Every piece freshly cut & wrapped

We unashamedly source, care for and sell the best cheese, because that is what we believe in. Every day of dispatch one of our trained cheesemongers cuts every piece fresh, by hand, and wraps it in our waxed paper. We do this because it is most respectful way to treat this precious food.