Westcombe Somerset Cheddar
Westcombe Cheddar first hits you with a warm nuttiness that has a hint of caramel about it before expanding to greater complexity and rich savoury depth. This in turn gives way to a final kick of acidity that rounds the flavour off with a proper Cheddar tangy bite. It has a closely-knit texture that feels smooth on the tongue.
Made By Tom Calver and his team at Westcombe Dairy near Shepton Mallet, Somerset. Cloth bandaged and matured 18 months.
Westcombe Farm had been a cheddar making dairy farm since the 1880s but when a lot of other farms turned to making block cheddar in the 1960s so did westcombe, this however proved unsuccessful. Tom's father Richard, the farm manager eventually took the difficult decision to cease cheesemaking. In 2001, inspired by their near neighbours at Keens and Montgomerys, the Calvers decided to try making cheese again but this time to make a traditional clothbound Cheddar. It wasn't the easy move. It would have been easier to continue selling their milk for drinking, but as they are now considered as one of the 3 cheesemakers making a truly traditional Somerset Cheddar, it has been the right choice.