Pitchfork

Pitchfork

A mature, unpasteurised and organic traditional cloth-bound Cheddar from the makers of Gorwydd Caerphilly

£8.00 per 250g
Unpasteurised Traditional Rennet Cow
PLU 411

Key Facts

  • CountryEngland
  • RegionSomerset
  • FlavourClean and bright. Savoury and mustardy.
  • Type of MilkCow
  • PasteurisationUnpasteurised
  • Vegetarian RennetNo
  • OrganicYes

Store & Serve

All cut cheeses are cut to order and will have approximately 12 days shelf life on them from the date the order is despatched.

  • StorageKeep refrigerated.
  • Instructions for useServe at room temperature.

Nutrition

  • IngredientsCows Milk, Salt, Cultures, Rennet
  • AllergensMILK

Nutritional Information

  • Typical Valuesper 100g
  • Energy kJ1861
  • Energy kcal449
  • Fat36.4
  • Of which saturates27
  • Carbohydrates3.4
  • Of which sugars>1.0
  • Protein26.4
  • Salt1.62
Name & address of food supplier

Paxton & Whitfield Ltd, 93 Jermyn Street, London SW1Y 6JE

These summary details have been prepared for information purposes only. While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for reading the product packaging and label prior to use. Paxton & Whitfield is unable to accept liability for any incorrect information. If you require specific advice, please contact our mail order team on 01451 823460 or email sales@paxtonandwhitfield.co.uk.

About

Our Cheese of the Month for August - Pitchfork won Best Traditional Cheddar at the 2019 British Cheese Awards in May and has been the talk of the cheese industry. Pitchfork is golden in colour with a mainly smooth, closed texture with the occasional blue vein. It has clean bright flavours, which range from savoury and mustardy to hints of honey with a long finish.

Due to the lengthy maturing process of this new, artisan cheese, we only have a limited quantity available.

Pitchfork Cheddar is made by brothers Todd and Maugan Trethowan, at Trethowan’s Dairy in Somerset. Most well known for their Gorwydd Caerphilly, they have recently and very successfully branched out into Cheddar production, the farm is just 5 miles from the town of Cheddar itself! Having produced Gorwydd for 18 years in Wales, Trethowan’s Dairy relocated in 2014 to a Somerset dairy farm in order to improve the quality of their cheese and work with the best possible milk supply.

They started making Pitchfork in late 2017. It is an unpasteurised, traditional, organic and cloth-bound West Country cheddar. Despite the cheeses relative youth, Trethowan’s and Pitchfork are part of the Slow Food Artisanal Somerset Cheddar Presidium, an honour only 3 other cheddar makers in the world have been awarded with which is a true testament to its quality.

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