Cheddar - Westcombe

Fantastic example of a West Country farmhouse cheddar, with a creaminess and slightly earthy flavour.

£6.25 per 250g
Unpasteurised Traditional Rennet PDO Cow
PLU 166

Key Facts

  • CountryEngland
  • RegionSomerset
  • AccreditationPDO
  • FlavourCreamy and Earthy
  • Type of MilkCow
  • PasteurisationUnpasteurised
  • Vegetarian RennetNo
  • OrganicNo

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. Due to high demand, it is occasionally necessary for us to substitute items in orders for an alternative. We will always endeavour to choose an alternative, which is the most similar to the item you have selected and of equal or higher value for no additional charge.

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


  • IngredientsCows' Milk, Salt, Rennet, Dairy Cultures (Milk)
  • AllergensMilk

Nutritional Information

  • Typical Valuesper 100g
  • Energy kJ1829
  • Energy kcal441
  • Fat36.40
  • Of which saturates24.0
  • Carbohydrates2.7
  • Of which sugars0.2
  • Protein25.80
  • Salt1.95
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


Made by Tom Calver of Westcombe Dairy in the Batcombe Vale of Somerset using the milk from the Friesian cows farmed by his father. This farmhouse cheese making business has been making its renowned cheddar since1890 and now make over 100 tonnes of Cheddar a year, all of which is made to the highest quality using traditional methods.

Tom Calver of Westcombe believes the success of his Cheddar lies in their ability to exploit the local Westcombe terroir and letting it enhance their cheese making. From the richness of the milk to the special conditions of their cheese ageing room, everything they do revolves around letting the milk express itself in the finished cheese.

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