The Keen family started making farmhouse cheddar at Moorhayes Farm in Somerset, England, in the late 1800s, and the tradition continues today. The Keens milk their own herd of 250 Friesian cows, and allow them to graze on succulent grasses in the pastures of Blackmoor Vale.
Keen's Cheddar is made from raw milk and traditional rennet, along with a culture made from naturally-occurring bacteria in Somerset milk. The 30-pound wheels are bound in cloth and can be aged up to two years. The cheese is firm-bodied and silky against the tongue and has a complex savory flavor with touches of deep, dark earthiness and a refreshing zing of acidity.
Farm / Company: Moorhayes Farm/Neal's Yard Dairy
Cheesemaker: George and James Keen
Proprietor: The Keen Family
Affineur: Neal’s Yard Dairy
City, State: Wincanton
Milk Type: Cow
Milk Treatment: Raw
Aging: 14-24 months
Size(s): 7-pound quater-wheel or 30-pound wheel