Traditional farm style cheddar cheese

Our cheeses are fermented and cultured with raw, grass fed, full cream, A2 Jersey milk .

On its own, the raw milk contains enzymes and beneficial bacteria – all good for your digestion and your gut.

To make raw cheese, we culture the raw milk by encouraging the proliferation of already present beneficial bacteria and by adding more beneficial strains of bacteria and cultures.

So, the culturing heightens the probiotic levels and therefore, probiotic benefits.

Then we go on to curdle the cultured milk with vegetable rennet, turning the milk into curds

The end result is a mild, natural tasting cheddar with a beautiful texture

No preservatives, additives or colorant's

Matured for 4 - 6 weeks

PURE   NATURAL   LOCAL

Delivery available to all major center's