Westcombe Cheddar | Raw Milk – Neal’s Yard Dairy

Deeply savoury, gently tangy and beautifully long on the palate — a traditional raw-milk Somerset Cheddar with real character. Westcombe Cheddar is produced by Tom Calver and the team at Westcombe Dairy in Somerset, England. Made from unpasteurised cow’s milk, traditionally cheddared by hand, then wrapped in cloth and matured for around 12–18 months, it has a dense, yielding texture and a distinctive balance of richness and acidity. Our selection comes through Neal’s Yard Dairy. At a glance Origin: Somerset, England Milk: Raw (unpasteurised) cow’s milk Style: Traditional clothbound farmhouse Cheddar Texture: Firm, dense and pleasantly crumbly; smooth as it warms Intensity: Medium to strong Maturation: Approximately 12–18 months Rennet: Animal rennet Shelf life: Around 7–10 days once cut, depending on storage Taste & texture Expect brothy, savoury depth with a mellow lactic tang, followed by hazelnut, caramel and a touch of citrus. The paste is structured rather than rubbery, gradually becoming creamy in the mouth. Flavours vary naturally between batches and seasons. How to serve it Bring to serving temperature for approximately 30 minutes before eating. Serve in generous chunks on a cheeseboard, tuck into a proper Cheddar sandwich or melt over potatoes and toast. Remove the clothbound rind before eating. What to drink with it A traditional dry cider is a particularly good match. Try an English-style bitter ale, a mature Chardonnay or a medium-bodied red with enough freshness to balance its savoury depth. Pair it with Crisp apples or pears, tangy chutney, pickles, roasted hazelnuts and good crusty bread all work well. Keep accompaniments restrained to let the Cheddar speak for itself. If you like this cheese, try… Bay of Fires Clothbound Cheddar A Tasmanian take on the classic clothbound style, with a rounded cheddar tang. Want to know a little more? Westcombe is one of the producers recognised by Slow Food UK for Artisan Somerset Cheddar. After the curds are cut and stacked in the traditional cheddaring process, the wheels are wrapped in cloth and matured in Westcombe’s hillside cellar. Neal’s Yard Dairy selects wheels for their balance and character. Dietary Ingredients: Raw cow’s milk, salt, starter cultures, animal rennet. The clothbound rind is treated with lard and is not intended to be eaten.