You do not get anymore traditional a farmhouse Somerset Cheddar than Westcombe. Smooth, well rounded, easy eating cheese with a balanced creaminess and acidity.
A firm paste, with a beautiful yellow colour to it. It is clothbound using lard then matured for 11 to 18 months. It is only one of 3 cheddars still being produced in Somerset by hand, bound in cloth and using raw milk and traditional cheese cultures.
Records show that Westcombe Dairy have been producing cheese at the farm since 1890. Their farm is based very close to the site for the Glastonbury Festival, and some of their land is shared with local experimental brewery Wild Brew Co. The dairy have recently built some cheese maturing caves into the hillside on the farm, where they now have a robot called Tina the Turner who turns their cheeses during the ageing process.
The current recipe for their raw milk cheese will be similar to the recipe that was used back in the 1890s when they first started production. The farm/dairy is currently run by father Richard Calver who tends to their herd of Shorthorns and his son Tom, ex chef and Neals Yard Dairy, who looks after the cheese side of the business and spearheaded the development of the new cheese caves.
We use this in a lot of the recipes from The G&J Journal where we need a cheddar with plenty of flavour to add to a dish such as our Bacon & Cauliflower Cheese recipe.