Brothers, Todd and Maugan began their cheesemaking careers over 25 years ago on their family farm in the Teifi Valley, Ceredigion, Wales. Throughout their years in Wales they perfected their Caerphilly recipe, maturing their cheese longer than other makers to produce a fuller flavoured award-winning cheese.
In 2014 they moved just over the Welsh border to North Somerset in order to source their organic milk from a single herd. They built their new dairy within 5 miles of Cheddar in the North of the county taking their milk from a herd of pasture-fed Holstein-Friesian and Jersey cows. The rich Jersey milk lends the cheese a creamy richness with a unique flavour you don’t get from other Caerphillys.
They use unPasteurised milk and only traditional methods - relying on hands rather than machines to do the work. After years of perfecting their quick turnaround fast maturing Caerphilly they decided to move into making a long-maturing cheese and make Cheddar. They are in the process of building a new bigger cheese store on their farm and so for the time being Pitchfork is being matured in the caves at Westcombe Dairy.
Pitchfork is an incredible cheese, you will not smell a better cheese than this. It is juicy, succulent, moist and smooth in texture. It is a classic Somerset cheddar, not as tangy / strong as others we stock, but full of flavour and full-bodied. It is a joy to eat. Rightly so at the 2019 World Cheese Awards it was awarded Best Cheddar, Best British Cheese and 4th Best Cheese in the World!
As it matures some veining is typical. Cheese portions below are cuts from the 24kg whole cheese.