Cloth-bound English cheddar with a sharp start and fruity finish.
Traditional cloth-bound English farmhouse cheddar. Sharp, tangy, and fruity with a long savory finish. Perfect with port, pickle, or crisp apples.
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Quick's Farmhouse Cheddar is a traditional English cheddar made on the farm from cow's milk, following the old cloth-bound recipe that predates the brick-style blocks most people picture when they hear cheddar. This is what cheddar was before it got shrink-wrapped.
The paste is firm and dense, a pale straw color that breaks into a slight crumble under the knife rather than slicing perfectly clean. On the palate it opens with a proper cheddar sharpness, tangy and bright, then pulls into brown butter and toasted grain through the middle, with a fruity sweetness underneath that's the calling card of a well-aged farmhouse wheel. The finish is long and savory, holding on the back of the palate well past the swallow.
Cloth-bound aging is the whole point here. The wheels breathe through the cloth as they mature, picking up a gentle earthy, cellary character at the rind and concentrating the flavor as moisture slowly leaves the paste. It's the old-school way, and you can taste the difference the minute you cut into a wedge.
Semi-hard and dense, breaks with a slight crumble under the knife rather than slicing clean, with a firm, close-knit paste typical of traditional cloth-bound cheddar.
Full farmhouse cheddar punch: sharp and tangy up front, a savory brothy pull through the middle, with fruity notes lingering underneath.
Long, savory finish that holds on the back of the palate, tang giving way to a fruity, buttery sweetness that stays past the swallow.
Buttery cream note is present but muted by age, the fresh-milk sweetness dried down into a richer, concentrated dairy background.
Brown butter and toasted grain sit in the middle of the palate, a hallmark of a proper aged farmhouse cheddar that's had time in cloth.
A gentle earthy, cellary quality from the cloth rind and cave aging, more damp stone and hay than barnyard.
A cheddar sharpness on the back of the tongue that reads as a clean bite rather than pepper, building slowly rather than burning.
Cloth rind
Cloth-bound natural rind picks up earthy, cellary notes from the aging room and contributes a savory depth right at the edge of the paste. The rind itself is not typically eaten but is trimmed close.
Farmhouse Cheddar stands on its own, but the right partners turn a wedge into a moment. Regional pairings first — they were built for each other.
The sharpness and fruity depth of a proper farmhouse cheddar loves a richer red or a fortified sweet like port, while an English ale or dry cider brings out the tangy, brothy side.
Traditional English cheddar wants a sharp, sweet pickle or a tart-sweet fruit paste to balance the tang, with crisp apples and pears cutting the richness on a board.
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Hand-cut to order the day it ships. Packed cold for overnight delivery.
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