Somerset is a ceremonial county in South West England. It is bordered by the Bristol Channel, Gloucestershire, and Bristol to the north,

CHEESEMAKER

Richard and Tom Calver inherited a long tradition of cheddar making at Westcombe Farm. They chose to continue producing cheddar because of their dedication to upholding the farm’s heritage and the region’s cheesemaking legacy. Their commitment goes beyond tradition though. They believe in meticulous control of the entire process, from farm to dairy, and utilizing the farm’s natural advantages like fertile land and spring water. Richard even revived traditional, unpasteurized methods for a higher quality product. Tom, while embracing modern advancements, prioritizes a more instinctive approach to cheesemaking, letting the milk’s character shine through. This dedication to tradition and quality is what makes Westcombe cheddar so highly regarded.

Cows’ Milk, Salt, Animal Rennet, Starter culture.