Clothbound Cheddar Truckle - Quickes
British clothbound Cheddar Truckle with outstanding depth of flavour. Expertly made and matured by the award-winning Quickes family.
- Type of MilkCow
- Vegetarian RennetNo
- Weight1.8 KG
- IngredientsCows Milk, Starter Cultures. Salt, Rennet
- Typical ValuesPer 100g
- Energy kJ1753
- Energy kcal423
- Of which saturates23.5
Paxton & Whitfield Ltd, 93 Jermyn Street, London SW1Y 6JE
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Clothbound British Cheddar Truckle
These beautiful, artisan, clothbound Cheddar Truckles are expertly made by a stalwart of the British artisan cheese making industry. Each one is a small, 1.8kg version of a vast 26kg Traditional Westcountry Farmhouse Cheddar.
Our current batch of Cheddar Truckles were handmade in July 2020 with bright and lush summer milk. The Quickes farm is based in rural Devon and the grass that the cows eat is incredibly good quality. These miniature clothbound, whole cheddars have been expertly matured for the optimal flavour profile ready to enjoy in December.
The truckles offer a rich and buttery cheddar that offers outstanding depth of flavour; from brothy to grassy to caramel notes.
Made by the award-winning Quickes family in the South West of England. Mary Quicke MBE, was announced as the 2019 Dairy Industry Woman of the Year and was honoured with the Cheese Industry Award at the 2019 British Cheese Awards. The Quickes family have been farming at Home Farm, near the village of Newton St Cyres in the South West of England for over 450 years and the truckles are handcrafted using heritage starters by expert cheesemakers.
The clothbound Cheddar Truckle has a myriad of uses. For a party centrepiece, you can slightly unwrap and cut out a piece then leave your guests to continue feasting. You can surround it with nuts and fruits, jars of chutneys and crackers and this is an easy, theatrical, and delicious way of providing party nibbles. It works equally well as a large piece of cheese which comes in and out of the fridge to be picked at over multiple days and at multiple meals. The cloth can either be peeled off with a flourish, or partially removed so you can re-wrap and keep the moisture within the cheese.
When you open the Truckle, it’s important to keep the face tightly covered with cling or wax paper, but leave a little of the rind exposed so that it can breath. You need to keep it cool / below 8’C. Once opened, the cheddar will be at its best within 2-3 weeks.