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Extra Mature Keen's Cheddar
This Extra Mature version of Keen's has been matured for at least two years - ensuring an even bigger flavour for a cheese we'd already think of as our strongest cheddar!
The Keen family has been making cheddar at Moorhayes Farm since 1899, so this is about as traditional as you can get. It's raw milk (unpasteurised) and uses rennet to get the curdling going. The all-important cheddaring process (cutting and stacking block of curd by hand) happens in the vat - the cheese is then wrapped in cloth and matured in the open air on wooden shelves.
Unpasteurised, not vegetarian.
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