Pitchfork Cheddar

About this item

Hand made using traditional methods and to a traditional recipe, Pitchfork Cheddar is made with only raw (unpasteurized) milk, salt, rennet and local heritage starters. Each cheddar is cloth-bound and takes between 12 - 14 months to mature. Every batch of Pitchfork is subtly different, reflecting the time of year, the cows' pasture, diet and the heritage starters. Every single cheese is made with the same level of care and attention that ensures a consistency of quality. The name 'Pitchfork' comes from the actual pitchforks used to mix the salt into the curds during the cheese making process. Trethowan Brothers began making Pitchfork Cheddar in 2017 from their dairy in Somerset, five miles from the town of Cheddar. It's their commitment to using raw milk and traditional methods that has resulted in Pitchfork receiving Artisan Somerset Presidia status from the Slow Food Foundation, one of only three cheddar makers to do so.