Keen’s Extra Mature Cheddar Cheese

Description

Keen’s Extra Mature Cheddar Cheese

About Keen’s Extra Mature Cheddar Cheese

Keen’s Extra Mature Cheddar is a real treat and just what you want from a proper English farmhouse cheddar. It’s made at Moorhayes Farm in Somerset and isn’t just another strong cheese. This one’s the real deal, full of character from local milk, old-school methods, and a good dose of patience.

The Keen family have been making cheese since the late 1800s and haven’t changed their ways much since. Their cows graze the Somerset fields and you can really taste the difference. The seasons, the grass, even the weather all leave their mark. They use unpasteurised milk, so the cheese has a depth of flavour you just don’t get any other way. The process is classic: curds are cut, heated, and then cheddared (that’s the bit where the curds are stacked and turned to get the right texture). After that, the curd is milled, salted, pressed, and wrapped in cloth. Clothbinding is key. It lets the cheese breathe as it ages, which gives it a firmer texture and a really concentrated flavour.

What truly defines Keen’s Extra Mature Cheddar is time. It has matured for over two years. With time, proteins break down into savoury amino acids, and fats yield aromatic compounds. The change is gradual but dramatic. Flavour grows, sweetness fades, and a layered savouriness, almost meaty, develops.

Protected by PDO Tradition

Keen’s Extra Mature Cheddar is protected by its West Country Farmhouse Cheddar PDO. This PDO, or Protected Designation of Origin states that as a West Country Farmhouse Cheddar, it must be made using traditional methods, matured for at least 9–12 months, and use milk from Dorset, Somerset, Devon, or Cornwall.

Keen’s Extra Mature Cheddar – Jen’s Tasting Notes

Keen’s Extra Mature Cheddar is assertive without being crude. The first impression is typically a bright, tangy acidity, quickly followed by a dense, rounded richness. Notes can range from citrus peel and green apple to toasted nuts, caramelised onion, and even a faint sulphurous edge that cheddar lovers often prize. The texture is firm and crumbly yet still creamy, breaking cleanly rather than stretching, with a slight dryness that underscores its maturity. The finish is long, warming, and persistent, lingering well after the last bite.

How to Serve and Pair Keen’s Extra Mature 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 pint of Somerset scrumpy cider goes down a treat with this cheese.
• Something a little different: For a bit of sophistication try a dash of Whisky.
• On the plate: This is a cheese that likes a bit of company. It’s strong enough for sourdough, oatcakes, or a thick slice of farmhouse bread. Apples, or even pickled onions are always good for a bit of contrast.
• In the kitchen: Keen’s loves onions so try it in a cheddar and onion tart.

Jen’s note: Keen’s Extra Mature Cheddar is recognised as one of only three remaining artisan Somerset Cheddar makers (along with Montgomery’s and Westcombe).

Buying Keen’s Extra Mature Cheddar

• Brand or Producer: Keen’s Cheddar
• Product name: Keen’s Extra Mature Cheddar
• Milk: Cow
• Country: England
• Region: Somerset
• Strength: Extra Mature
• Vegetarian: No
• Suitable for pregnancy: Yes
• Allergens: MILK

Sizes and Prices

• 100g wedge, £3.00
• 500g wedge, £18.00
• Wheel (approx. 6kg), available to pre-order

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