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.

Try some of our smoked Pitchfork Cheddar.  Cold smoked over oak by a local smokehouse, using traditional methods, smoked Pitchfork retains all the deep savoury notes you expect for our handmade Somerset cheddar, but the smoking process adds layers of smoky sweetness and hints of earthiness.