A rich and flavorful artisan cheddar hailing from Somerset, England, this cheese is crafted by Tom Calver who comes from a family with a long history of cheese-making dating back to the 1890s. Tom's expertise and passion have elevated the cheese to new heights. Matured for around 12 months, this cheddar boasts a full and robust taste with a hint of tang.
Westcombe Dairy is one of the last four traditional producers of Somerset Cheddar, with the status of PDO (Protected Designation of Origin). The Calver family follows strict criteria as defined by Ark of Taste, Slow Food, using raw milk from their own herd, traditional pint starters, and animal rennet. The cheese must never be made in block form and must be matured in cloth for at least a year. The resulting cheddars are a testament to the nearly lost tradition of artisan cheddar-making in England.
The Calver family operates two farms with 400 cows and produces unpasteurized cheddar daily, using time-honored techniques passed down through generations. Tom Calver is the latest member of the family to work in the dairy and under his leadership, the cheese has become even better. He values tradition but is not afraid to innovate, investing in a large cellar cooled by spring water and commissioning the UK's first cheese brushing and turning robot, affectionately known as "Tina the Turner".
A rich and flavorful artisan cheddar hailing from Somerset, England, this cheese is crafted by Tom Calver who comes from a family with a long history of cheese-making dating back to the 1890s. Tom's expertise and passion have elevated the cheese to new heights. Matured for around 12 months, this cheddar boasts a full and robust taste with a hint of tang.
Westcombe Dairy is one of the last four traditional producers of Somerset Cheddar, with the status of PDO (Protected Designation of Origin). The Calver family follows strict criteria as defined by Ark of Taste, Slow Food, using raw milk from their own herd, traditional pint starters, and animal rennet. The cheese must never be made in block form and must be matured in cloth for at least a year. The resulting cheddars are a testament to the nearly lost tradition of artisan cheddar-making in England.
The Calver family operates two farms with 400 cows and produces unpasteurized cheddar daily, using time-honored techniques passed down through generations. Tom Calver is the latest member of the family to work in the dairy and under his leadership, the cheese has become even better. He values tradition but is not afraid to innovate, investing in a large cellar cooled by spring water and commissioning the UK's first cheese brushing and turning robot, affectionately known as "Tina the Turner".
