Our Cave-Aged Cheddar is made on the Ashley Chase Estate, between the rugged World Heritage Coastline and the Dorset Downs. The cheese is made from the milk of the Estate’s own herds, or from local Dorset farms within a thirty mile radius. This strict local provenance of the milk ensures that the cheese can be awarded the coveted PDO status of West Country Farmhouse Cheddar. The cheese is hand-made at every stage from the crucial cutting, stacking and turning of the curds, (the process which is known as “cheddaring”), to the filling of the moulds and finally the bandaging of the young cheeses in cloth.
Once the cheeses have been encased in the cloth which will protect them until they are ready to be eaten, they are moved to the maturing rooms. The Estate is fortunate to have gained access to the famous Wookey Hole Caves in Somerset and have a dedicated area set aside to maturing the precious cheeses. Cheeses have been matured in caves for centuries but this is the only Cheddar lucky enough to have a cave for its home while it develops from youth to glorious maturity. The caves have a constant temperature and humidity which is perfect for maintaining the balance of moisture in the cheeses and the unique environment adds a typical earthiness to the flavour. Unlike some other traditional farmhouse Cheddars, our Cave Aged has a slightly sweet accent to balance the earthiness, with a real depth of flavour and a moist texture.
|Brand||The Fine Cheese Co.|
|Country of Origin||British Isles|
|Style of Cheese||Hard|
|For Pregnant Women?||Yes|
|Ingredients||Pasteurised Cow’s Milk (99.6%) / Salt / Microbial Rennet / Starter culture|
|Nutritional Info (per 100g)||Energy: 1725Kj, 416Kcal / Fat: 34.9g , of Which Saturated 21.7g / Carbohydrate: 0.1g, of Which Sugars 0.1g / Protein: 25.4g / Salt: 1.81g|
|Allergen Advice||For allergens see ingredients in bold.|
|Storage||Keep refrigerated below 8°C. Best eaten within 14 days of receipt.|