Store News | How we date and rotate the cheese counter

Our cheddar arrives cloth-bound and whole, and it is turned by hand in the cellar every week until it is ready.

We cut wedges on request rather than pre-wrapping them, because cheddar dries out from the moment the cut face meets plastic. Ask for a taste before you decide on a size.

Every wheel carries the month it entered the cellar, and we retire it from the counter well before the flavour flattens.