West Country Farmhouse Cheesemakers

West Country Farmhouse Cheesemakers Group recently hosted a cheese and wine matching radio day with Susy Atkins, wine writer, author and drinks expert on BBC1’s Saturday Kitchen. Susy loved our authentic handmade Cheddars, and has given us some great tips on what to drink with them.

Susy told us: "These cheeses are just like fine wines, each with a highly distinctive texture and flavour of its own. And it strikes me that it would be a great shame, when tucking into them, if you didn’t match them with the perfect drink…

"Most cheeses go reasonably well with a lot of wines, both red and white, so you are unlikely to come across a terrible clash. But when you hit on exactly the right match, it is such a revelation, making a wonderful combination that it enhances both food and wine. Here are some pointers towards achieving that perfect marriage!

* Avoid heavily tannic reds with farmhouse cheddars. The very big, young, chewy New World reds in particular taste too strong and overwhelming for the cheese. Stick to medium-bodied, mellow, rounded reds for a better match.

* The slightly savoury flavours of Italian reds, especially those made from Sangiovese in Tuscany like Chianti Classico and Brunello, work brilliantly. There’s a fresh, strawberry ‘lift’ to the fruit that cuts through the cheese too. Great stuff.

* Mature red Rioja is another gem with farmhouse cheddar. It has a notably mellow, soft, slightly spicy streak, and that works brilliantly with strongly flavoured Cheddar.

* Give fiery red port a miss, and instead go for a medium dry amontillado sherry. This has a nutty, caramel, smooth character that works much better with Cheddar.

* Sweet whites are another option. Just try the amazing combination of an aromatic, honeyed dessert wine like Alsace sweet Gewurztraminer or a sweet Loire Chenin Blanc, and a chunk of Cheddar."

"And finally, don't forget that some brilliant pairings can be made with farmhouse Cheddar and beer or cider. I like a medium-dry cider with the cheese; other experts swear by a draught of stout. Great for lunches with loads of crusty bread and salad, and the beer or cider will stand up to pickles too!"