Wookey Hole Cave Aged Cheddar 400g

A clothbound cheddar carried by hand two hundred feet underground and left to mature in the caves at Wookey Hole, Somerset. Ford Farm, whose dairy is on the Ashley Chase estate in Dorset, make it almost entirely by hand from local free-range herds, bandage the truckles in cheesecloth and grade each batch through its ageing.

The maker says the caves' constant temperature and humidity are ideal for ageing cheddar, and that the porous cheese takes on the earthy and nutty flavours of the cave atmosphere. They describe big, robust and well-rounded flavours with competing notes, sweet and salty, earthy and tangy, a firm texture, a cream-coloured paste and an aroma that mixes sweet, creamy, farmy and earthy. It is not suitable for vegetarians.

The maker pairs it with full-bodied red wine, so open a bottle of Lyme Bay Pinot Noir and put the cheese out with Miller's Ale Crackers and a spoon of Tracklements Spiced Plum Chutney. It also makes a serious cheese on toast, or the cheddar in a proper ploughman's with pickled onions and cold ham.

A piece of about 400g, sent chilled. Contains milk. The cloth is bound with lard, so it is not suitable for vegetarians.

• Milk

Delivery

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