Local Cheese Cave
Pitchfork
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A full bodied, dense and nutty Cheddar from Trethowan’s Dairy in Somerset, with a juicy bite and creamy texture that rolls around the mouth. This is clothbound with lard. This was named this way as a reference to the old Cheddar-making tools used to toss the curd while mixing in the salt. (Unpasteurized and Animal Rennet)
