Keen’s Extra Mature Farmhouse Cheddar Cheese is aged for between 18-24 months. Generally it is more moist than the other unpasteurised cheddars that we carry in our counter. It has been handmade on the Keen’s family farm just outside Wincanton, Somerset, since 1899. Current cheesemaker James is the 5th generation of the Keen’s family to make cheddar cheese. The farm itself consists of 500 acres of prime dairy grazing and all of the milk for this wonderful cheddar comes from the family’s own herd of cows. Indeed, the milk for the cheese travels less than 50 metres between the milking parlour and the cheesemaking rooms. Keen’s Extra Mature Farmhouse Cheddar Cheese really is a true farmhouse cheese.
People often ask what is the main difference between our three, unpasteurised Somerset Cheddars and the answer is flavour. The Montgomery Cheddar is incredibly complex and it tends to be nuttier and drier than the other two. It can also contain some blue veins which are quite natural and often considered the best bit of the cheese. Westcombe Cheddar is the firmest of the three. It is a proper old fashioned cheddar with a deep savoury finish. Keen’s Extra Mature Cheddar is stronger than the others and very tangy.
Like any good Cheddar, the Keen’s pairs well with a Somerset cider.