Park House Organic Cheddar

We make Park House Cheddar here in the dairy on the farm using fresh organic milk from our Jersey Friesian cows before undergoing a six-month maturation in the barns next door.

A good cheddar is a staple for any cheese board and our award-winning Park House Cheddar won’t disappoint, with just the right degree of sharpness it is a wonderfully creamy, close-textured cheese with a mellow character and long-lasting mouthfeel.

This firm yet crumbly organic cheddar is a great choice for any classic cheese sandwich, gourmet grilled cheese sandwich or luxurious Welsh Rarebit where the flavours open-up under the heat of the grill and simply melt in the mouth.

As with all our cheese, the milk produced by our herd changes with the season and depending on which pasture they graze the day before, therefore each handmade cheese is unique, varying slightly in the background notes and texture.

About this cheese

INGREDIENTS. Single herd pasturised organic cow’s milk, rennet

HERD BREED. Jersey, Friesian

SOURCE. Park House Farm, Torpenhow, Cumbria

MATURITY. 4-7 months

CHEESEMAKERS. Connor Gray, Jenny Lee

SIZES (TRADE). Priced per kilo and whole rounds (approx 12kg)

AVAILABILITY. All year

MATURING PARK HOUSE CHEDDAR

The traditional stone-built barns at Park House Farm have offered an ideal environment for our cheese to mature. As demand for our lovely organic cheese has increased, so has the need for additional storage; today, the majority of our hard cheese is aged and matured in dedicated new cheese stores, just across the courtyard from the dairy here on the farm. Park House Cheddar is ready to eat quite young at around 3-months, however, we prefer to wait until at least 6-months as we believe the texture, flavour and mouthfeel is best at this time.

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The gentle, clean smoke from oak wood chips is the perfect partner for Park House Organic Cheddar, creating a delicately balanced, creamy, full flavoured smoked cheese.

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