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Raw Extra Matured Cheddar
  • Raw Extra Matured Cheddar
Raw Extra Matured Cheddar

Raw Extra Matured Cheddar

£6.50

Bold. Brooding. A true force of flavour.
Product Details

Forged in the heart of Somerset and aged with purpose, this raw milk Extra Mature Cheddar is a story of strength meeting subtlety. Left to rest longer in the cool stillness of the gorge, it develops an assertive bite — deep, rounded, and layered with nutty, caramel undertones.

Its crystalline texture and lingering finish tell of slow fermentation and traditional clothbinding, preserving the living character of raw milk and the spirit of place. Every mouthful delivers a balance between intensity and grace — like a storm breaking over green English hills.

Each wedge weighs approximately 190g
Ingredients

Raw Cow’s Milk, Sea Salt, Traditional Rennet.
Get Inspired

Pair with a dram of single malt whisky or crumble over a hot steak pie just as it leaves the oven — the sharp, savoury melt will make your soul hum.
How to Store

Keep refrigerated below 5°C in breathable paper or cheese wrap. Remove 30 minutes before serving to allow the natural aromas and oils to awaken.
Shipping Info

We ship every Saturday, and take our orders 1-week in advance. So make sure your order is submitted by 12pm Saturday for delivery the following week.

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Our Customer Questions
Why does extra mature cheddar have those crunchy bits?

Those are calcium lactate crystals — harmless, and a sure sign of long, natural aging and deep flavour development.
What makes raw cheese different from regular cheese?

Raw cheese is made using unpasteurised milk, which retains its native enzymes, healthy bacteria, and full flavour complexity — resulting in a cheese that’s more alive, digestible, and true to its source.
Is raw cheese safe to eat?

Yes — when produced by skilled cheesemakers using raw milk from healthy, grass-fed animals. All our cheeses are made in small batches and aged under strict conditions to ensure both safety and quality.
Does raw cheese contain probiotics?

Yes — because it isn’t heat-treated, raw cheese naturally contains beneficial bacteria that support gut health and digestion. Aged cheeses pack in even more of these friendly microbes.
Why does raw cheese taste so different from supermarket cheese?

Raw cheese is full of terroir — the taste of the land, the animals, the pasture, and the season. Unlike standardised textures and bland flavours, raw cheese offers real depth, variation, and character that evolve as it ages.
Can I eat the rind on raw cheese?

Most of the time, yes — especially on natural or clothbound rinds. These rinds form naturally during aging and are edible, adding unique texture and flavour. However, waxed or cloth-covered rinds should be removed before eating. When in doubt, check the label — or follow the simple rule: if it looks natural, it’s meant to be tasted.