Description
Godminster Cheddar Cheese
About Godminster Cheddar
There aren’t many cheeses you can recognise from the other side of the shop, but Godminster is definitely one of them.
That wonderful burgundy wax has become almost as famous as the cheese underneath it, particularly when it’s made into one of Godminster’s brilliant heart-shaped cheeses.
Godminster comes from Somerset, so it’s surrounded by some pretty serious Cheddar-making country. But rather than trying to replicate the traditional clothbound farmhouse Cheddars of the region, Godminster has created something very much of its own: smooth, creamy, approachable and instantly recognisable.
And it’s proved rather popular.
Organic From The Beginning
Godminster Farm has been certified organic since 1999, although the move towards organic farming began much earlier under owner Richard Hollingbery.
The cheese is made using organic cow’s milk and traditional Cheddar-making techniques before being matured and eventually covered in that unmistakable burgundy wax.
The wax isn’t just there to make it look pretty. It protects the cheese, stops it drying out and helps retain that smooth, creamy texture that Godminster is known for.
Although I have to admit, it does look pretty too.
Godminster is made with pasteurised milk and vegetarian rennet, making it a particularly useful cheese when I’m putting together a cheeseboard for a group of people with different requirements.
Godminster Cheddar – Jen’s Tasting Notes
Godminster isn’t trying to be a big, crumbly farmhouse Cheddar.
It’s much smoother than that.
The texture is dense, creamy and almost fudgy, which is one of the things that makes it so easy to like. There’s a lovely buttery richness when you first taste it, followed by a gentle tang and enough savoury depth to remind you that this is still a mature Cheddar.
I often find a little nuttiness and a slight sweetness in there too.
What Godminster does particularly well is balance. There’s plenty of flavour, but nothing dominates, which means it’s one of those cheeses I can confidently give to someone who tells me they want “a really nice Cheddar, but nothing too strong.”
And sometimes that’s exactly what you need.
How to Serve and Pair Godminster Cheddar
- Make sure you take it out of the fridge a good hour before you want to eat it so it can come up to room temperature.
- Classic pairings: A good Chardonnay works beautifully. I like one with enough freshness to balance the creamy texture and just a touch of oak to pick up those buttery, nutty flavours.
- Something a little different: Try it with a good Somerset cider. Cheddar and cider have been keeping each other company for a very long time, and there’s usually a reason traditional pairings stick around.
- On the plate: Apple chutney is always a winner with Godminster. Onion chutney, tomato relish or a good pickle work brilliantly too.
- In the kitchen: It melts beautifully, so it’s a great one for macaroni cheese, toasties, quiches or omelettes. Although if you’ve bought one of the heart-shaped ones, it almost seems a shame to grate it!
Jen’s note: Godminster is one of those cheeses that’s incredibly useful to have in the counter. It’s got enough flavour to keep a Cheddar lover happy, but it’s creamy and approachable enough for someone who doesn’t want anything too strong. When I’m putting together a cheeseboard for lots of different tastes, it’s one I know will keep everybody happy.
Buying Godminster Cheddar
- Brand or Producer: Godminster
- Product name: Vintage Bruton Beauty
- Milk: Cow
- Country: England
- Region: Somerset
- Strength: Medium
- Vegetarian: Yes
- Suitable for pregnancy: Yes
- Allergens: MILK
Sizes and Prices
- 100g wedge, £4.10
- 500g wedge, £20.50
- Whole wheel (approx. 1kg), £41.00
Storage Advice
- Keep refrigerated
- Wrap in waxed paper or cling film
- Remove from the fridge before serving
- Consume within 10 to 14 days of opening
Delivery and Collection
- UK wide courier delivery
- Click and collect from our Pangbourne shop
- Free local delivery available for selected postcodes
Ingredients (Allergens are listed in capitals)
MILK, starter cultures, rennet, salt
