We have been perfecting the art of traditional cheese making for over forty years though the recipes and methods go back much further – over 600 years in fact. We believe it’s the dedication to these time-honoured traditions that make Ford Farm Cheddars some of the
finest in the world.
We are one of the few remaining traditional farmhouse cheddar makers, producing three quarters of the UK volume. Traditional West Country Farmhouse Cheddar is made to methods and recipes that date back many hundreds of years. We use the highest quality milk, sourced from local, free-range dairy herds that graze the lush pastures of the surrounding countryside and the process is performed almost exclusively by hand.
Our cheddars take on a surface mould which is entirely natural in the ageing process and is integral to the development of the cheddar. The Cheddars are graded regularly to check their progress. Only when they have achieved optimum flavour, as judged by our in-house graders, will we release them for packing. The surface mould is brushed off, and the bandages are removed. They are then cut into various shapes and sizes.
Don’t be alarmed if you purchase a piece of West Country Farmhouse Cheddar which has a small piece of mould on the rind. This is entirely normal. Simply remove it before consumption.