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Nestled between the Dorset Downs and the West Dorset heritage coast, in Bride Valley, lies the Estate from which we have sourced our Hundred Dram Cheddar. Farmhouse Cheddar has been made on the farm for over 40 years. It is proud to be continuing its tradition of handmade West County cheesemaking which has been handed down through generations.
The Hundred Dram Cheddar is made to a traditional recipe using milk from their neighbouring farm and a few other carefully chosen local herds. This gives the cheese its unique flavour and character that can only be found using handcrafted methods of production.
The cheesemakers are up very early each morning to begin the cheesemaking process - 4am every day! The curds are cut and salted by hand, the milk turning into cheese within a matter of hours. However the maturing can then take over 12 months for the cheese to reach its optimum maturity and flavour levels. The cheesemaker believes that the attention to detail means that the cheese will taste just the same as it has for three centuries. He says "we are very proud of our cheesemaking skills, so being awarded PDO status was a just reward for our efforts and our commitment to authenticity".
Paxton's Hundred Dram Cheddar is not only an ideal size but is wrapped in an attractive protective coating to help extend its shelf life in the absence of oxygen.
Our cheeses are regular prize winners at national and international cheese competitions including, in 2005, the Royal Bath & West show, Nantwich International Cheese Show, The World Cheese Awards and the British Cheese Awards. |
