Mature, Traditional Cheddar Cheeses

It takes eight pints of rich, unpasteurised West Country milk to produce a pound of full flavoured, creamy mature Times Past Cheddar cheese.

Their cheese varies in colour from a deep straw hue in summer to a slightly paler shade in winter, as the cows’ habitat changes from lush green pastures to the confines of over-wintering in the comparative warmth of their outbuildings.

The majority of their large truckles (also known occasionally as “wheels”) are matured for a minimum of eight months producing a full, strong flavour and low acidity whilst still retaining a creamy but firm texture. The flavour and aroma of their raw milk cheddar is unique and has been described as “the flick of the cows tail”, “earthy” and a little “woody”.

These full size truckles are available in quarters and eighths for catering purposes and also as half pound wedges. All of these are cut from the large cheeses and vacuum packed to prevent moulding on the cut surfaces.

The small two-kilogram and one kilogram truckles are available as a miniature of the full size cheddar cheese. These are cloth-bound with a rind and a natural coating of mould.