It is very rare to find a Cheddar that is made with jersey cow milk. And a raw milk version is even rarer. Read on to learn about what makes Pitchfork Cheddar such as unique cheese. And find out how best to serve it.
Not just another Clothbound Cheddar
Pitchfork Cheddar is a clothbound hard cheese made by Trethowan Brothers in Somerset, England. In the late 90’s, the brothers started making Gorwydd Caerphilly on their family farm in Wales, before moving to Somerset.
Actually, brothers Todd and Maugan Trethowan named this raw milk Cheddar after the pitchforks that they use to toss the curds. Unlike the majority of Cheddars made in the UK, they use a mixture of Holstein and Jersey cow’s milk.
How Pitchfork Cheddar is made
To make this unique hard cheese, the brothers use organic, raw milk from the mixed herd. Afterwards, they mature each truckle for up to 12 months. Overall, this allows the cheese to develop its signature flavour.
In Pitchfork, the Jersey milk imparts a golden colour, extra richness and a moist, smooth texture. In comparison Montgomery Cheddar is drier and more brittle.
How to serve Pitchfork Cheddar
Serve this instant Somerset classic on a cheese board with Colston Bassett Stilton and Baron Bigod.
Furthermore, this versatile cheese is great in cooking, from soufflés to cheese toasties.
Thank you for reading
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