They are one of the few remaining traditional farmhouse cheddar makers, producing three quarters of the UK volume. Traditional West Country Farmhouse Cheddar is made to methods and recipes that date back many hundreds of years. They use the highest quality milk, sourced from local, free-range dairy herds that graze the lush pastures of the surrounding countryside and the process is performed almost exclusively by hand.
Their cheddars take on a surface mould, which is entirely natural in the ageing process and is integral to the development of the cheddar. The Cheddars are graded regularly to check their progress. Only when they have achieved optimum flavour, as judged by their in-house graders, they will release them for packing. The surface mould is brushed off, and the bandages are removed. They are then cut into various shapes and sizes.