West country Cheddar

Ford Farm Cheddar

History of Ford farm Cheddar

Hailing from the rolling green hills of Dorset in Somerset in Southern England, one of the 4 counties able to produce the famous ‘west country cheddars’ the pasture here lends itself to luscious creamy milk and therefore cheese.

To produce this cheese the milk must not travel anymore than 30 miles to the dairy to be produced.
The dairy located on the Ashley Chase Estate, an area with an international world heritage site, such as Wookey hole caves where the cheeses are matured.

Maturing

Ford Farm has been perfecting the art of traditional cheese making for close to 40 years, still using traditional methods, whilst always trying to perfect the cheese making process and trying new maturing techniques to enhance the natural flavours of their cheeses.
Their most popular Cave Aged Cheddar is matured 200 ft underground at Wookey Hole – the famous caves in Somerset. This process is nothing new to the French as Roquefort is aged this vary way and has been doing so for hundreds of years, however Ford Farm were the first dairy to age their cheeses in such this way in the UK.
This cave environment is ideal for maturing cheeses where they can remain for 6 months in their cloth bound form in warm yet humid conditions slowly capturing all the flavours of the terrior and giving what we love most about this cheese.
ford farm wedge

Ford Farm has won many awards over the years but the real achievement is regaining these what with new cheeses arriving on the scene daily and new techniques… they are extremely proud to announce that they are one of an elite group of companies to have won ‘Queen’s Award for Enterprise’ as well as taking out the ‘best dressed’ category at the cheese awards held in Nantwich yearly for the last 8 years, where over 800 participants send in their cheeses from around the globe!

ford farm award

Tasting notes

This cheese a is a true delight pull back the cloth to reveal a buttery yet grassy cheese that dances on the tongue leaving a lingering full flavoured milky, slight sweetness and yet a hint floral. Possibly from the pastures the cows graze before passing their milk on to the cheese makers.

Check out more of their history and cheeses…

http://www.fordfarm.com/default.aspx?p=cthecheese

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