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!) 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. Vertical Divider
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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.
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. |
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. Vertical Divider
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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.
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. |
Trethowan’s Dairy Ltd
The Dairy Cowslip Lane Hewish, North Somerset BS24 6AH Tel: +44(0)1934 835984
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Project name: New Cheddar The aim of this project has been to start cheddar production at Trethowan's Dairy. The funding has supported the purchase of all new equipment required to produce cheddar, as well the design and build of a chilled cheddar store adjacent to the current dairy. It is part funded by the European Agricultural Fund for Rural Development. |