The Pitchfork Cheddar is an exceptional artisanal cheese, result of traditional English know-how. It originates from Somerset, in the southwest of England, in the historic Cheddar region.
What makes it unique is its aging in natural caves, where the wheels are regularly turned and hand-brushed. Its production is based on a traditional technique called “cheddaring,” which consists of stacking and turning the curd to remove moisture and develop its characteristic texture. The milk used is raw cow’s milk, giving it an incomparable aromatic richness.
It is distinguished by a natural rind, slightly rough and grey-brown in color. Its paste is dense and crumbly, ranging from pale yellow to deep yellow. Its texture is both firm and slightly crumbly, typical of well-aged farmhouse cheddars.
FLAVORS: It offers buttery and slightly nutty notes, with a fruity and grassy touch from the raw milk. A hint of acidity and saltiness balances the whole, followed by a long and lingering finish, sometimes slightly sharp when aged longer.
HOW TO ENJOY IT: It can be enjoyed on its own or as part of a dish. On a cheese board, it pairs wonderfully with rustic bread or a country-style baguette, charcuterie, and nuts such as walnuts or almonds to enhance its richness. Adding a chutney (mango, onion, or apple) creates a delicious sweet-and-savory contrast.
It pairs perfectly with an English craft beer (such as an ale), a dry cider, or a dry white wine.
