Pitchfork Cheddar

Best Traditional Cheddar at the British Cheese Awards in 2019, 2025 and 2026. Hard to argue this is anything but exceptional.

A very dense cheddar with flavour that just keeps going. Toasted nut flavours with real savoury weight. Then a bright acidic bite arrives late and holds on. Underneath, you may notice a flash of tropical fruit that lands out of nowhere. 

You'll sometimes find a thread of natural blue veining running through Pitchfork. That's the raw milk at work and it's the good stuff. Perfectly harmless.

Cheesemakers Todd and Maugan Trethowan spent twenty-five years in Wales making Caerphilly. In 2014, the brothers moved to Somerset chasing better grass. They landed five miles from the town of Cheddar and figured they had no choice but to start making a cheddar. 

Organic, raw, clothbound, aged 12-14 months. Pitchfork is named for the tool used to toss the curds and work the salt through the batch.