Branding imagery: field of green grass


Then, by hand, we cut, stack and repeatedly turn the curd to ensure that all the moisture is drained away. This is the famous process of ‘cheddaring’ and a crucial part of the process which ensures that West Country Farmhouse Cheddars have their trademark texture. During the cheddaring the acidity in the curds is rising all the time in a controlled way. This slight acidity preserves the curds and allows us to keep cheddar for a long period of time to mature it correctly.