Quicke's Cheddar

Quicke’s Cheddar is produced at Home Farm in Newton St Cyres, located near Exeter in Devon, England. The Quick family has been farming this specific land for nearly 500 years. The cheese is made using traditional methods and milk from their own closed herd of dairy cows.

Depending on the specific variety, Quicke's clothbound cheddar is typically aged anywhere from 12 to 24 months. Their flagship "Mature" cheddar is aged for around a year, while the "Extra Mature" is left to age for up to 18 months or more. This extended maturation process creates a deeply complex, crumbly, and nutty flavor profile.

Unlike supermarket cheddar which is usually wrapped in vacuum-sealed plastic to prevent aging, Quicke’s wraps their cheese in lard-coated muslin cloth. This traditional method allows the cheese to breathe and slowly lose moisture over time. The result is a drier, more concentrated cheese with a natural, earthy rind that mass-produced versions completely lack.

Quicke’s distinguishes itself by using traditional starter cultures, including a specific vintage strain of bacteria that has been kept alive for generations. They famously utilize a culture known as "S41" alongside modern ones to develop their signature acidity and depth of flavor. This meticulous fermentation process is a hallmark of their artisanal approach.