Husband and wife team Stephen and Janice Webber, and their daughter Kate, make traditional cheddar cheese with both raw milk and pasteurised. Our Cheddars are made to mature slowly by milling and salting the curd at a low lactic acid content. This produces a slower maturing Cheddar with a deep, full, nutty flavour.

We do not make '"tasty'" cheese which tend to be a cheese which may have been matured deliberately quickly by retaining more lactic acid in the curd. These '"Tasty'" cheddars usually have a fairly acid flavour rather than a deep strong flavour. We prefer to mature our cheeses slowly which produces a much better result.