Not all Cheddars are made the same. And in the land of Cheddar, it takes something exceptional to stand out from the crowd. Westcombe Cheddar is exceptional. Read on to learn all about its history and how it is made.
Where does Westcombe Cheddar come from?
Westcombe Cheddar is a pressed uncooked cheese that has been made at Westcombe Farm in Somerset since the late 19th century. After an extended foray into commercial block Cheddars from the 1970s, Richard Calver reverted the dairy to its traditional roots in 1999. Since then, they have moved away from mechanisation as much as possible.
How is Westcombe Cheddar made?
To make this Cheddar, they use fresh, raw milk from the farm’s herd of Dairy Shorthorns. Because of the short transit time, the milk is still warm when it reaches their vats. Indeed, the only ingredients they add to the milk are salt, rennet and a traditional starter culture.
Once the curds have drained, they cut, stack and turn the loaves by hand. Once the loaves are ready, they mill, salt and transfer them to Cheddar moulds for pressing. Finally, they wrap each wheel in muslin cloth and lard and allow them to age for up to 18 months.
How to serve Westcombe Cheddar
At this age, Westcombe Cheddar has a deep flavour with a mellow lactic tang and hints of hazelnut, caramel and citrus. Overall, its texture is quite firm with a smooth gradual breakdown which helps to release the flavours.
Undoubtedly, this is a spectacular table cheese but it also excels as an ingredient in cooking. Our personal favourite is to grate this Cheddar into scrambled eggs towards the end of cooking.
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