Keen's Extra Mature Cheddar

Starting with their own milk, the Keen family use a traditional 'pint pot' starter culture, allowing them to make Cheddar with great complexity and depth. The lengthy process of cutting, draining, 'cheddaring' and milling the curd is then carried out by hand, before the cheese is pressed.  It is then matured on the Keen's farm for at least 18 months.