This week we have the wonderful Pitchfork Cheddar. I was late to this cheese and didn’t try it until late last year. I added it to my Christmas cheeseboard instantly. It’s a gorgeously nutty, savoury and creamy cheese with a glorious golden colour.
What type of cheese it?
Pitchfork is a raw, cows milk cheddar made using traditional methods and clothbound in lard. Pitchfork is made from milk from cows grazed on organic pastures and matured for 10-12 months resulting a dense, creamy texture. Its made only 5 miles from Cheddar Gorge
What flavours does it have?
This is a mouth wateringly tasty cheese. Its a deep, complex cheddar with layers of flavour. It is intensely savoury and full bodied but that is balanced by its lovely lactic bite. There are also some wonderful earthy overtones to the delicious long lasting finish.
What would you drink with it?
I’d have to go with a good traditional cider, preferably with one apple variety, with this; if only because its such a great complement to the cheese bringing out some lovely nutty flavours. Its also such a great geographic match, there’s a reason why Somerset is known for both great cider and great cheese.
How would you serve it?
I like to serve this with some good crusty bread or on its own so I can properly appreciate those complex flavours. Its also wonderful served on the side of some dense moist apple cake.
Where does the name come from?
The name derives from the way cheddar was made historically using old farming tools to toss the curd while mixing in the salt.
Who makes it?
Todd & Maugan Trethowan make this in their dairy in Somerset. The brothers first made Gorwydd Caerphilly in Wales but when looking to improve the cheese they moved Somerset to work with milk from a herd of cows that showed great potential. They then developed this wonderful traditional clothbound cheddar which they make alongside the Caerphilly.