The Quicke family of Devon has been in dairy on the same farm just north of Exeter for over 450 years! All their cheddar is matured slowly on wooden shelves (this one for at least 18 months), wrapped in muslin cloth, giving a real depth and complexity of flavour. The old fashioned rind that develops using this method is the hallmark of a well-matured traditional cheddar.
Just a thought ... if you like strong cheese, why not consider Diana Smart's fab Double Gloucester? ... a lovely, powerful cheese, but easily overlooked due to the gravitational pull of cheddar.
