Made to a traditional family recipe this Cheddar has been made by the Quicke family for generations and is matured for 18 months to let its taste develop.
Ingredients: Milk (Cow, Goat, Buffalo or Ewe’s Milk), Salt, Starter Culture, Rennet.
For allergens, please see ingredients.
The Quicke family from Devon have been farming on the same farm just north of Exeter for many generations and so know and understand fully their land and what it produces.
Quickes cheddar cheese is a full flavoured, cloth bound, fresh cows milk cheddar cheese matured for a longer length of time to achieve a greater depth of flavour. Matured for 24 months, this is an award-winning cheese that packs a punch.
Made by Mary Quicke at the Quickes Dairy in Newton St Cyres, Devon – a family farm that has been in the Quickes family for 450 years. Their cheddar offers complex flavours with a good bite and a strong finish.
With a vast swathe of land, including luscious rich Devon pasture, the Quickes farm use what’s on their doorstep. With a focus on grass-grazing and allowing their animals to spend the maximum time outside, or ‘out wintering’, finding a suitably hardy breed that gives them the right yield and protein percentage, therefore, they don’t exclusively produce one specific breed of cow. Their herd is made up of a variety of traditional dairy stock; each breed has been specifically chosen to create the ultimate hybrid – the Quicke’s cow.
All Quickes cheddars are matured slowly on wooden shelves. They are each made with pasteurised milk and vegetarian rennet and wrapped in muslin cloth, giving a real depth and complexity of flavour. The old fashioned rind that develops using this method is the hallmark of a well-matured traditional cheddar.