Size: 8 ounces
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 they 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 color, 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.
Denhay Farm, in West Dorset England, was a top winner at the 2011 British Cheese Awards, rolling away with the coveted David Reed Trophy for Best PDO/PGI (Protected Geographical Indication) Cheese, two gold medals for Mature Traditional and Mature Block Cheese and a silver in the Mild Traditional category.