“My ancestors used to call cheesemaking the ‘black art’ because there were so many variables to manage and understand. We have studied the craft of cheesemaking for over 150 years.”
John ClothierThis finest of Cheddars is aged in wooden boxes for up to 18 months, depending on the seasonal flavour development, in our cheese stores, where we carefully match the temperature to the old stone barn, next to the church on our farm, where Ivy and her ancestors used to store their Cheddar.
Dad, Our Master Cheese Grader then grades it on day one, four weeks old and every month after that. Only the very best cheese, with its creamy, rich, rounded flavour and gentle crunch, is selected for Ivy’s Vintage.
Over 150 years of cheese - making craft in every bite.
This World Cheese Award winner has clean smooth, rounded, creamy, almost nutty flavour with a silky mouthfeel.
A tangy, full-flavoured, well-rounded Cheddar that takes as long as 12 months to reach peak.
Aged for three months to create a subtle, mellow flavour with a slightly springy texture and good slicing qualities.
With its characteristic light orange hue, this firm, close-textured cheese delivers a clean, mellow and buttery flavour.
Crafted in much the same way as our Cheddar, but made with whole milk and double milled to give that crumblier texture and distinctive creamy full flavour.
A fine Vintage cheddar, traditionally smoked for 16 hours, using oak woodchip damped with Somerset cider, to create a beautifully balanced Cheddar with a deep, rounded smokey flavour.
