Pitchfork Cheddar
Our Pitchfork Cheddar is made in the traditional way, in an open vat, before cloth binding and maturing for around 10 -12 months.  The name 'Pitchfork' comes from the way in which cheddar used to be made, with old farming tools used to the toss the curd whilst mixing in the sale.  

​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.
Extra mature cheddar
Matured for longer
Made with organic milk
Soft and flaky texture
​Voted 4th best cheese overall in the world!

Gorwydd Caerphilly

​Gorwydd Caerphilly

Our Gorwydd Caerphilly is a raw milk cheese made using traditional methods.  With a Welsh heritage linked to the mining communities in and around the town of Caerphilly (Caerffili) in South Wales, it was first made around 1830.    

​We work the curds by hand and allow our cheese to mature for longer so that it develops a deeper flavour.  Described 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.
Made using raw milk and traditional methods
Known for its hard, crumbly 
texture and welsh heritage
​Super Gold Winner 2019