There is a history of Somerset Cheddar-makers producing Caerphilly, as it’s quicker-maturing and provides a faster turnaround. The Trethowans have gone about this the opposite way around, adding a long-maturing cheese to their Caerphilly production. Pitchfork has a balance of all the things you would expect from a West Country farmhouse cheddar, earthy, nutty and rich. Made with unpasteurised milk and traditional rennet.
