The quest for perfect milk drove Todd and Maugan Trethowen to leave Wales for Somerset's lush grasslands. They built a creamery at Puxton Court Farm, five miles away from the town of Cheddar, where they use milk from their herd of Holstein-Friesian and Jersey cows to craft this traditional West Country Cheddar. It is made following age-old Cheddar making techniques, which include using raw milk, traditional cultures, "Cheddaring" by hand, and cloth-binding. Pitchfork has a dense but creamy texture with an earthy flavor that is perfectly balanced by an acidic tang.
Farm/Producer/Importer: Trethowan Brothers/Neal's Yard Dairy
Place: Somerset, England
Milk Type: Raw Cow
Age: 12-18 Months
Pairing: Pinot Noir, Ale, dry cider