Taking time to develop the unique taste

It's not only the time it takes our experienced team to craft our handmade cheddar, but the time it takes to mature in our unique cheese house which makes the taste so special.

This atmospheric environment lets the cheese develop a taste which is long lasting, savoury and unique to The Cheese House.

Authentic and consistent award-winning Cheddar

Our mature cheddar has the traditional and authentic savoury taste of cheddar. Using only our own milk and being handmade on the farm, we are able to make consistent and award-winning cheddar.

Being a single farm cheddar, one person - Simon Hill - is responsible for everything from breeding, feeding and the welfare of the cows, to running his team of experienced people in The Cheese House, and grading the cheese as it matures.

In over fifty years we have only had three head cheesemakers. Mike took over in 2005 and, with Simon's help, he takes every day as being unique.

In summer the cows graze the lush pastures which grow in the mild maritime climate, only three miles from the Jurassic Coast, in the Marshwood Vale. In winter they are housed and fed on the fodder preserved over the summer.

The result of this careful approach? As one customer said: "you make the most consistent of any farm cheddar".