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Our Range
- Brue Valley Vintage Cheddar
- Denhay Traditional Mature Cheddar
- Keen's Unpasteurised Extra Mature Cheddar
- Parkham Mature Cheddar
- Westcombe Unpasteurised Mature Cheddar
- Green's of Glastonbury Organic Mature Cheddar
- Belton Cheshire Cheese
- Belton's Red Leicester
- Green's of Glastonbury Double Gloucester
- Green's Goat's Cheese
- Longman’s Half Fat Mature Cheese
- West Country Farmhouse Butter
- Our Cheesemakers
- Creating our Cheeses
- Enjoying our Cheeses
- PDO - Our Provenance
- News
- Contact
The process of creating our wonderfully tasty traditional cheeses starts with great milk. Fresh milk is brought to the dairy and poured into a large cheese vat. It takes approximately a gallon of milk to make one pound of Cheddar. A special starter culture is added and the milk is stirred and slowly warmed to around 40 degrees centigrade. Once it reaches a certain level of acidity a rennet is added that in time causes the milk to set into curds. Cheesemaking can begin once the curd has a ‘clean break’ and is fully separated from the liquid whey.
Colour, texture, smell and taste
Each cheese is carefully matured and monitored for colour, texture, smell and taste for nine months and only then, after the final grading, does the premium cheese achieve the West Country Farmhouse Cheesemakers label.
Royal ploughmans for the Countess
After last years washout , the sun shone brightly on The Countess of Wessex as she attended the PDO lunch and presented Parkham farms with cups for both the reserve champion cheese and best PDO West Country Farmhouse cheddar. The show was a triumph for our other farmhouse cheesemakers too with a total of 40 medals and 7 special awards, just rewards for all the care and craftsmanship that goes into all our handmade cheeses.
Oh Come All Ye Cheese Lovers
West Country Farmhouse Cheesemakers sing their souls out for Children In Need