Aged Farmhouse Cheddar

The story

Aged cheddar is a controlled accident. The cheese is wrapped in butter muslin, rubbed with cultured butter, and turned by hand. Everything that happens in that cellar is bacteria doing work we could not do more consistently ourselves.

We age on Himalayan pine boards, which carry a resinous note into the rind, and keep the cellar between 11 and 14 °C without refrigeration.