Ford Farm is one of the few remaining traditional farmhouse Cheddar makers in the UK, producing a significant share of the country’s West Country Farmhouse Cheddar. Made in Dorset, these cheeses follow methods that have been passed down for generations, using high-quality milk from local, free-range herds grazing the surrounding pastures.
The cheesemaking process remains remarkably hands-on. Ford Farm’s cheesemakers turn the curds, press the Cheddars into traditional cylindrical molds, and wrap them in cheesecloth by hand. During maturation, the wheels are regularly graded to monitor their development and determine when they have reached their ideal flavor.
Coastal Cheddar
Matured at Ford Farm’s dairy along Dorset’s Jurassic Coast, Coastal Cheddar gets its character from both time and place. Aged for up to 15 months, it develops a rich, full-bodied flavor with a subtle sweetness from the cultures used during cheesemaking.
And then there’s the crunch. Those little crystals that occasionally appear throughout the cheese are naturally occurring calcium lactate crystals—a hallmark of a well-aged Cheddar and a welcome bit of texture
Truffle Cheddar
For something a little more indulgent, Ford Farm’s Truffler combines its farmhouse Cheddar with prized black truffles. The earthy, intensely aromatic truffles are blended into the cheese, creating a rich flavor profile that brings together the savory depth of mature Cheddar with the unmistakable character of black truffle.
Whether you reach for the bold, crystalline bite of Coastal Cheddar or the rich, earthy character of Truffler, both cheeses showcase what Ford Farm does best: keeping traditional West Country Cheddar at the center while giving it plenty of room to evolve.