Pitchfork Award Winning Somerset Cheddar. The Trethowan Brothers

Pitchfork Cheddar

Hand made using traditional methods and to a traditional recipe, Pitchfork Cheddar is made with only raw (unpasteurised) milk, salt, rennet and local heritage starters. Each cheddar is cloth-bound and takes between 12 - 14 months to mature. Every batch of Pitchfork is subtly different, reflecting the time of year, the cows' pasture, diet and the heritage starters. Every single cheese is made with the same level of care and attention that ensures a consistency of quality. The name 'Pitchfork' comes from the actual pitchforks used to mix the salt into the curds during the cheese making process.

We began making Pitchfork Cheddar in 2017 from our dairy in Somerset, five miles from the town of Cheddar. It's our commitment to using raw milk and traditional methods that has resulted in Pitchfork receiving Artisan Somerset Presidia status from the Slow Food Foundation, one of only three cheddar makers to do so. Since we started making Pitchfork Cheddar in 2017, it has been regularly awarded a Gold and Super Gold medal, and voted Best of British at the World Cheese Awards. We have also won Gold awards at the International Cheese Awards and we continue to receive high ratings in the Great Taste Awards.

Cheddar is one of the most loved of traditional British foods and Pitchfork Cheddar is a natural starting point for a cheeseboard as well as being a great cheese to use in cooking.

Rare and unusual cheeses. Pitchfork Organic Cheddar. The Trethowan Brothers.

Gorwydd Caerphilly

Named after our Welsh family farm where our cheesemaking began, we have been making Gorwydd Caerphilly for more than 25 years. A classic British Territorial, Caerphilly had all but died out and we are one of only a handful of cheesemakers who still make this classic.

Gorwydd Caerphilly is handmade using raw (unpasteurised) milk. We use reclaimed Victorian presses to press the cheeses into shape, and allow them to ripen for longer than most of Caerphilly's - between 2-3 months. During the maturing process, every Gorwydd round has to be turned daily to ensure even maturing and in particular, an even development of the soft, velvety rind. Gorwydd Caerphilly has been regularly awarded Gold and Super Gold at the World Cheese Awards, and been voted Best British Cheese. We have also won Gold awards at the International Cheese Awards and we continue to receive high ratings in the Great Taste Awards.

Our Caerphilly is described as 'three cheeses in one' with an edible mushroom tasting rind followed by a creamy breakdown layer leading into the soft crumbly delicate centre.

You can find out more about how we make our Gorwydd Caerphilly in our video below.

Organic Caerphilly. The Trethowan Brothers