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West
Country Farmhouse Cheddar and Butter
We have been making award-winning West Country Farmhouse Cheddar
at Denhay Farm since 1959. Using traditional skills and techniques
employed in the Marshwood Vale and the West Country for generations,
we are committed to producing a high quality, consistent cheese
which has resulted in Denhay Cheddar winning top cheese awards
for many years.
We make traditional 27kg rounded truckles, 20kg blocks and
our unique 2kg mini-traditionalls, known as Dorset Drums.
We only use our own milk, hand-make our Cheddar on the farm
and then mature each cheese for around a year. This attention
to detail and use of traditional skills contributes to Denhay
Cheddar's distinctive, nutty, mellow flavour.
The majority
of Denhay Cheddar is sold in Waitrose as their own brand
West Country Farmhouse Cheddar. As well as that, we supply
Denhay
Cheddar for the spoiltcow brand which is available in Tesco
and Morrison. Denhay Cheddar is also supplied to many independent
stores in Southern England. Additionally, we export Denhay
Cheddar to both America and Europe.
For more details of our UK customers, click on Stockists.
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THE
DORSET DRUM
Our
speciality cheese, the 'Dorset Drum'
is a 2kg cloth-wrapped truckle cheddar, normally matured
for between six to nine months, producing a smooth,
creamy, medium strength cheddar.
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CHEDDAR
Our block cheddar is
made conventionally in 20kg wooden boxes and matured
for up to a year, producing excellent full flavoured
mature cheddar. |
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TRADITIONAL
FARMHOUSE CHEDDAR
The Traditional rinded
cheddar is a 27kg cylinder truckle, cloth wrapped during
maturing giving the cheese its distinctive flavour and
texture. |
WHEY
BUTTER
After the cheesemaking
process, the whey (liquid) that comes from the process
(which still contains some cream) is separated and used
to make farmhouse butter. The cream is heat treated
to pasteurise it and then cooled for 2 days. It is then
churned and salt is added to make butter. Once the butter
has been made it is hand rolled into 250g packs for
sale. The resulting butter has a unique slightly stronger
flavour and a rich yellow colour. |
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