We have been making award-winning West Country Farmhouse Cheddar at Denhay since June 1959. Using traditional skills and techniques employed in the Marshwood Vale and the West Country for generations. Producing a high quality, consistent cheese without compromise has resulted in Denhay Cheddar winning top awards for many years. We make traditional 27kg rounded truckles, 20kg blocks and our unique 2kg mini-traditional, known as Dorset Drum.
West Country Farmhouse Cheddar
Only our milk!
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. Denhay Cheddar is also supplied to many independent stores in Southern England. We also export to America and Europe.
Denhay Dorset Drum Cheddar – the perfect gift for any cheese lover!
The delicious 2kg Dorset Drum originated 30 years ago, a smaller version of the Denhay Traditional 27kg rinded cheddar. Like its big brother, each cheese is handmade but matures in a different way due to its small size. Matured for seven to 12 months, it has a nutty, rounded flavour, unique to this small truckle cheddar.
Its consistent high quality is recognised in the countless awards the Drum has won over the years, including prizes for Best Exporting Cheddar and Best Packaging.
The Dorset Drum is a perfect gift for cheeselovers, particularly at Christmas. It comes in its own individual presentation box, wrapped in cheese cloth.
There are many ways of enjoying the drum. Cut in half it makes the perfect Cheese Board centrepiece, and once on the dinner table, it’s impossible to resist nibbling away!
Now you can buy online
You don’t need to wait for a special occassion to enjoy the Denhay Dorset Drum, why not try one today!
After the cheesemaking process, the whey that comes from the process 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. Once the butter has been made it is packed into 250g rolls. The resulting butter has a unique slightly stronger flavour than most butters and is a rich yellow.