Quicke’s Mature Cheddar is handcrafted using milk from grass-fed cows, clothbound and naturally matured, typically for 6 months. A rich and buttery cheddar cheese that offers outstanding depth of flavour, which develops as it reaches the back of the palate.
Serving Quicke’s Mature Cheddar
This cheese has extremely complex flavours, a good bite and a strong finish. Great as the centre of a traditional ploughman’s lunch or on a cracker. Also, however, peerless as the basis of many recipes.
Production of Quicke’s Mature Cheddar
Made by Mary Quicke at her dairy in Newton St Cyres, Devon; a farm that has been in the Quickes family for over 450 years.
Set amongst lush Devon pastures, the Quickes focus on grass-grazing and allowing their animals to spend the maximum time outside. Their herd is made up of a variety of stock to ensure hardy animals and a rich product which transfers into a superior product. All their cheddar is slowly matured on wooden shelves for at least 6 months, wrapped in a muslin cloth, therefore giving a depth and complexity of flavour. This ensures that the cheese is the epitome of a well-matured traditional cheddar.
History of Cheddar
At one time, England was the only place where Cheddar cheeses were made. However, many countries all over the world manufacture Cheddar today. Any cheese producing company or any of the artisan manufacturers in any corner of the world can label the cheese produced by them as ‘Cheddar’ since it is not protected like other cheese names or brands.
Cheddar cheese, the most widely purchased and eaten cheese in the world is always made from cow’s milk. It is a hard and natural cheese that has a slightly crumbly texture if properly cured. If it is too young, the texture is smooth. Therefore, it gets a sharper taste as it matures, over a period of time between 9 to 24 months. Cheddar cheese is natural rind bound in cloth while its colour generally ranges from white to pale yellow. In addition, however, some Cheddars may have a manually added yellow-orange colour.
Joseph Harding was the “father of Cheddar cheese” He invented modern cheese-making techniques. He described the ideal quality of original Somerset Cheddar as “close and firm in texture, mellow in character or quality. It is also rich with a tendency to melt in the mouth and has a full and fine flavour somewhat like hazelnut!”