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Cheddar was invented in Somerset, England in the 15th century on a dairy farm near Cheddar Gorge. It was a favorite of Queen Elizabeth the first and one of the gastronomic delights of court. Cheddar quickly became a part of the staple diet; great hunks of it eaten with bread and washed down with strong ale. The recipe was later taken to the U.S.A., Canada, New Zealand, Australia, and to anywhere else that the English emigrated. Good cheddars can be made elsewhere, but the best cheddars in the world still come from Somerset and the neighboring counties of Devon and Dorset. Quicke's Traditional Mature Cheddar is handmade on a simple farm near Exeter in Devon. Aged for 12 months, it is a full-bodied, buttery cheese that is quite sharp and utterly divine.
- Made from pasteurized cow's milk.
- Photo depicts whole 7 lb. form of cheese.
- We cut and wrap this item by the 1/2 pound.
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Please contact us if you would like to purchase the whole form.
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Along with their conquering armies, the Romans brought their cheese making expertise to England in the first century AD. But it was not until the sixteenth century when the cheese we know today as cheddar was so named. With such a long history, it's no surprise that cheddar is one of the world's favorite foods. So popular in fact, that almost every cheese-producing nation makes its own version. This gift assortment contains excellent examples from three continents:
- Denhay Mature English Cheddar: Denhay Cheddar is carefully matured and monitored until it is 11 months old when it is sold as premium West Country Farmhouse Cheddar. (8 oz.)
- Grafton Classic Reserve Cheddar: Grafton Classic Cheddar is an outstanding mature cheddar cheese selected for its pronounced flavor and smooth finish. This two year aged cheese is excellent when accompanied with dried fruits and nuts, crusty breads, and big wines. (8 oz.)
- Great Ocean Road Cheddar: This sharp white cheddar hails from Australia, where it is made from pure milk taken from cows that graze on lush pastures swept by winds from the Southern Ocean. (8 oz.)
- Red Leaf Cheddar: This entrant from North America has a firm texture and a sweet, honeyed flavor. Best enjoyed with ale and fruit, this cheddar is aged for over 12 months. (8 oz.)
- igourmet.com Signature Cheese Serving Knife: Specifically crafted for us at igourmet.com, this multi-function cheese knife is the perfect tool to easily slice uniform servings of your favorite cheeses.
- Mini Toasts: Perfect for serving with cheeses, fruit, and spreads when entertaining. (4 oz)
Please note that any item temporarily out of stock will be substituted with a similar item of equal value.
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Along with their conquering armies, the Romans brought their cheese making expertise to England in the first century AD. But it was not until the sixteenth century when the cheese we know today as cheddar was so named. With such a long history, it's no surprise that cheddar is one of the world's favorite foods. So popular in fact, that almost every cheese-producing nation makes its own version. This assortment contains excellent examples from three continents:
- Denhay Mature English Cheddar: Denhay Cheddar is carefully matured and monitored until it is 11 months old when it is sold as premium West Country Farmhouse Cheddar. (8 oz.)
- Grafton Classic Reserve Cheddar: Grafton Classic Cheddar is an outstanding mature cheddar cheese selected for its pronounced flavor and smooth finish. This two year aged cheese is excellent when accompanied with dried fruits and nuts, crusty breads, and big wines. (8 oz.)
- Great Ocean Road Cheddar: This sharp white cheddar hails from Australia, where it is made from pure milk taken from cows that graze on lush pastures swept by winds from the Southern Ocean. (8 oz.)
- Red Leaf Cheddar: This entrant from North America has a firm texture and a sweet, honeyed flavor. Best enjoyed with ale and fruit, this cheddar is aged for over 12 months. (8 oz.)
Please note that any item temporarily out of stock will be substituted with a similar item of equal value.
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Kerrygold Aged Cheddar is a pasteurized cow's milk cheese that is aged for one
year and undergoes a stringent grading process as it matures. Only the
best and tastiest cheese makes it through, resulting in a Cheddar that
is rich and full-bodied with a smooth finish. Slice it up with
warm apple pie or make it the hero of a cheese tray. - Made from pasteurized cow's milk.
- Photo depicts whole 5 lb. form of cheese.
- We cut and wrap this item by the pound.
- Please contact us if you would like to purchase the whole form.
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Black Mountain is a new creation from the makers of Tintern and Red Dragon. A combination of garlic, herbs and wine blended with their creamy cheddar makes this a potent, assertive cheese. Try it melted on baked potatoes, stuffed in chicken or on its own with crusty bread and washed down with a pint of ale. - Suitable for Vegetarians.
Made from pasteurized cow's milk.
Photo depicts whole 3.3 lb. form of cheese.
We cut and wrap this item by the 1/2 pound.
Please contact us if you would like to purchase the whole form.
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By World War II, cheese production in Wales had nearly ceased; run out of business by large cheese making factories in England. Fortunately for us, there has been a revival of old ways by a new generation of cheese makers. They have saved Caerphilly (the only traditional Welsh cheese still made) from the factory-made processed form it had become in England to its original farmhouse character. Now, they are creating other fine cheeses such as Red Dragon, also known as Y-Fenni. This smooth, firm, tasty Cheddar is made with Welsh brown ale and mustard seeds. Red Dragon is a buttery and spicy cheese with plenty of bite, but is not too hot. Not only do the mustard seeds give Red Dragon its marvelous flavor, but also its texture. The brown ale makes the cheese moist and tangy. Red Dragon is aged for three months, made from cow's milk and is vegetarian. Serve as a table cheese or melted on toast with dark ale or try a Shiraz, if you prefer wine.- Made from pasteurized cow's milk.
- Photo depicts whole 3.3 lb. form of cheese.
- We cut and wrap this item by the 1/2 pound.
- Please contact us if you would like to purchase the whole form.
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Claret is a term used by the English when referring to red wines from the Bordeaux region of France. This cheese (sometimes called "Windsor Red") blends the wine from France with the cheese from England into a beautiful, mottled cheese. The cheese looks similar to Sage Derby, except the veins that run throughout this cheese are a beautiful, dark red rather than the vivid green of Sage Derby. This cheese has the rich, sharp flavor of cheddar with heady overtones of wine.
- Made from pasteurized cow's milk.
- Photo depicts 1/2 of a 5 lb. wheel of cheese.
- We cut and wrap this item by the 1/2 pound.
- Please contact us if you would like to purchase the whole form.
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Robert F. Hart began making this fine Canadian cheddar in 1933. Today, Black Diamond is probably Canada's most well-known cheddar. The "Grand Reserve" signifies that this cheddar is aged a minimum of two years. Made from raw milk, this white cheddar encased in black wax has a sharp, robust, tangy flavor.- Made from unpasteurized cow's milk.
- Suitable for Vegetarians.
- Photo depicts whole 5 lb. form of cheese.
- We cut and wrap this item by the 1/2 pound.
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Located in County Limerick and recognized as the originator of fine Irish cheese, Marion Cahill of Cahill's Farm has developed an interesting range of flavored cheddars. Using a base of tangy Irish cheddar, she has experimented with a variety of flavors and has come up with some very popular combinations. We offer three types of Cahill's Farm Cheddar: Elderberry, Porter and Irish Whiskey. These semi-soft cheddars are made from pasteurized cow's milk and vegetable rennet. Varieties sold separately.- Made from pasteurized cow's milk.
- Suitable for vegetarians.
- We cut and wrap this item by the 1/2 pound.
- Please contact us if you would like to purchase the whole 5 lb. form.
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Out of Stock Varieties:Irish Whiskey
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"There's efficiency and strength when we work together." That's the principle on which the Cabot Creamery Cooperative was founded by the farmers of Cabot, Vermont in 1919. Dedicated farm-owners provide the fresh milk that their cheese makers skillfully craft into award-winning cheddar. The Cheddar Master keeps a careful eye on the aging process, taking core samples along the way. When he gives the nod, we know our cheese has reached perfection.Ole! Our hottest south-of-the-border cheddar yet! Attention-grabbing habaneros offer a ride-'em cowboy, yi-ha, blazing taste experience. Not for the timid! Try this tasty recipe this holiday season (see recipes).
- Made from pasteurized cow's milk.
- Suitable for vegetarians.
- We cut and wrap this item by the 1/2 pound.
- Please contact us if you would like to purchase the whole 10 lb. form.
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Denhay has 1000 Friesian Holstein cows in five herds, selected for the high protein quality of their milk. Their welfare is independently audited by the RSPCA's Freedom Foods scheme. In summer they go out to graze the grass in the fields. In winter when the ground is too wet and cold, they are kept indoors and fed on a diet of grass and maize silage, supplemented with cereals - mainly wheat and soya. While inside, every cow has a mattress on which to lie.
All the milk produced by the Denhay herds is used to make West Country Farmhouse Cheddar, and the cream, from the by-product whey, is used to make whey butter. Denhay is unique as a Cheesemaker in that we have one person responsible for everything from the breeding, feeding and welfare of the cows to the making, maturing and grading of the cheese: Simon Hill, the Denhay Farms Director has that role.
A first independent grading will take place at three months to ascertain the quality of the cheese in terms of colour, texture, smell and taste. Denhay Cheddar is carefully matured and monitored until it is 11 months old when it is sold as premium West Country Farmhouse Cheddar. |
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Our Green Waxed Cheddar is produced by Tuxford and Tebbutt from pure Irish milk. The milk for this "bitey" cheddar is taken from cows grazing the green grass of southeast Ireland, an area traditionally known as "The Garden of Ireland". Here, the winds blow in from the Atlantic, depositing rain throughout the year, providing the perfect growing conditions for lush grazing. This environment produces rich, creamy milk that is perfect for cheese making. Our Irish Green Wax Cheddar is aged for a minimum of 12 months, but may be aged longer as it is only when that distinctive strong Irish cheddar flavor is ready that Tuxford and Tebbutt's master grader will deem the cheese ready for sale. The cheddar is then cut into blocks and covered in green wax, giving the cheese a distinctive Irish appearance.- Made from pasteurized cow's milk.
- Photo depicts whole 5 lb. form of cheese.
- We cut and wrap this item by the 1/2 pound.
- Please contact us if you would like to purchase the whole form.
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