Pitchfork Cheddar
Extra mature cheddar
Matured for longer
Made with organic milk
Soft and flaky texture
​Voted 4th best cheese overall in the world!
Pitchfork cheddar has a dense, creamy texture and is distinguished by its full-bodied flavour with a succulent and lactic bite.

At Trethowan Brothers we make award-winning, organic, unpasteurised cheese in our dairy in North Somerset, England. Over twenty-five years of experience has gone into our methods, keeping heritage cheese making alive and adhering to the principles of the Slow Food movement. (For more information on our production processes please see About Us page here!)
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 As seen in Selfridges Food Hall, Borough Market, Harrods Food Hall, Delicious Magazine, and BBC Good Food, we are proud of our independent dairy and our team of artisan cheese makers. 
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Our Pitchfork Cheddar is made only 5 miles away from Cheddar itself, using traditional methods before being cloth-bound with lard. The name 'Pitchfork' originates from the way in which cheddar was historically made, when old farming tools were used to toss the curd whilst mixing in the sale. We still use similar methods today with contemporary additions to this heritage process. Pitchfork is matured with us for an exceptional 10 -12 months, to develop its signature flavour. 
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We are proud that our approach and commitment to producing a raw milk, organic, slow matured Cheddar Cheese is winning global awards and gaining a global reputation and are confident that you will love our Pitchfork Cheddar as much as we do.

What people say

'Pitchfork is from Somerset, the home of Cheddar cheese… its launch and success is really exciting… It's an expression of a particular place.'  – Patrick McGuigan, Senior judge at the World Cheese Awards, Telegraph Cheese writer and Delicious Magazine Cheese Guru

Gorwydd Caerphilly

​Gorwydd Caerphilly

Made using raw milk and traditional methods
Known for its hard, crumbly 
texture and welsh heritage
​Super Gold Winner 2019
Gorwydd offers multiple flavours within one cheese, the centre is sharp, rich and fresh whilst the rind presents a contrasting earthy, natural flavour.

 At Trethowan Brothers we make award-winning, organic, unpasteurised cheese in our dairy in North Somerset, England. Over twenty-five years of experience has gone into our methods, keeping heritage cheese making alive and adhering to the principles of the Slow Food movement. (For more information on our production processes please see  the ​​About Us page)
​
 As seen in Selfridges Food Hall, Borough Market, Harrods Food Hall, Delicious Magazine, and BBC Good Food, we are proud of our independent dairy and our team of artisan cheese makers. 
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Our Gorwydd Caerphilly is a raw milk cheese made with cow’s milk and animal rennet and takes its name from the area in South Wales where this type of cheese was first made.
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Made by us on our farm in South Wales, before our move to Somerset, we work the curds by hand and allow our cheese to mature for longer than most Caerphillys.  This results in a deeper, more sophisticated flavour. It is described by our customers and fellow cheesemongers as “clean tasting with slight citrus notes”. We are proud to keep the Caerphilly cheesemaking tradition alive and to create a cheese that continues to win awards.

What people say

'Gorwydd is aged for three months and has a zesty crumbly core and earthy notes underneath its velvety rind.' – Patrick McGuigan, Senior judge at the World Cheese Awards, Telegraph Cheese writer and Delicious Magazine Cheese Guru