FAQS

Are you really THE ONLY cheddar cheese makers in Cheddar?

Yes we are!

When are you open?

362 days of the year from 10am. We close on Christmas Eve, Christmas Day and Boxing Day only.

Can we park easily in Cheddar?

During the quiet times (October to March) there is unrestricted parking on single yellow lines in Cheddar Gorge so you will have no difficulty parking then. During the other busy months you will need to use (and pay for) parking in Cheddar I'm afraid. We get so many visitors during these times but there are plenty of spaces within the lower sections of the gorge itself. Apart from Cheese of course, we have the incredible Cheddar Caves, award winning traditional Tea Rooms and many independent shops & curiosities, not forgetting of course breathtaking walks. 

Is there access for wheelchair users and push chairs if we visit you?

Yes. We have a ramp entry into the Visitor Centre if you would like to come and watch us make cheese. From here you can easily access our shop which also has a wheelchair friendly entry/exit too. 

I placed an order online, when will I receive it?

In the UK orders placed Sunday to Wednesday are usually delivered within 48 hours. Orders placed Thursday to Saturday will be delivered the following Tuesday. We prefer to avoid sending cheese out over the weekend to avoid inadvertent delays and possible cheese spoilage if ambient temperatures are high. 

Outside the UK we despatch on Mondays each week and your delivery should be received by the end of the week.

Why is your cheese more expensive than my supermarket cheddar?

There are many reasons. Firstly we make our cheese in small batches, by hand. We buy in fresh milk, from one local farm and are very fussy about its quality (and pay a premium for this privileged). Secondly, we only make 6 to 8 cheese a day from one open vat. These need pressing and dressing in cotton bandage  - all done by hand remember, and then we carry them (literally), very carefully, to our cheese maturing store. 

That's just the first stage. There they sit, happily for up to 20 months while we scurry around them every day, ensuring their environment is perfect; clean, temperature and humidity carefully controlled,  and in addition, we turn them regularly to refresh their position! While their flavour develops during the long maturation,they lose weight by evaporation (12% for one of our 'Mature' and up to 20% for our 'Vintage' cheddars.

We're not high-tech, we have no economies of scale and we use high quality ingredients. We do this because the resultant small batch, hand-made, quality cheddar cheese is different. Very different. The taste is quite something! 

We can't compete on price but we can compete on taste. If we couldn't, we'd be out of business!

So we continue. We enjoy preserving the traditional product and we get the rewards for this risk from the customer feedback and return custom. 



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