Located in Somerset, England, Westcombe Farm began making traditional cheddar in the 1880s. In the mid-20th century, when the market began favoring block cheddars, owner Richard Calver decided to stop making cheese and the farm began selling its fluid milk. In 2001, however, Westcombe decided to start making cheese again, and contacted Neal's Yard Dairy for advice. Richard's son, Tom, spent some time working at Neal's Yard before returning to the farm to make cheese. Today, Richard manages the farm and Tom makes cheese using a recipe that dates to the 1890s.
Carrying both PDO status and Slow Food's Artisan Somerset Cheddar designation, Westcombe Cheddar has a firm, structured texture, and a deep complex flavor with a mellow lactic tang and long notes of citrus, hazelnut and caramel.
Farm / Company: Westcombe Dairy
Cheesemaker: Tom Calver
Proprietor: Tom Calver
Affineur: Neal's Yard Dairy
Milk Type: Cow
Milk Treatment: Raw
Aging: 12 months
Size(s): 50 pound wheel, 12 pound quarter-wheel