Especially Strong Cheddar

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  • Allergen Advice
  • More Info

ESPECIALLY STRONG IS BACK!

If you like strong cheddar, you’ll especially love this! Our Especially Strong takes our cheddar into another dimension. This cheeky little cheese is the result of a longer maturing period - whereupon the consistency becomes softer but the taste becomes bigger. Over two years old this legendary Cheddar is smooth and creamy in texture. Its taste is bold and mighty delivering a pleasurable big burst of flavour. 

Yes, it’s sharper and softer all at the same time which ‘rings the bells’ of those who come through our door asking for ‘your strongest cheddar’. We obliged and the result lights up the faces and puts a twinkle in the eyes of taster! Sometimes one is simply not enough!  

Our Especially Strong is combined into a small round individual cheese which weighs 190g. You might say that this is not a cheese for the faint-hearted. It is back by popular demand and for a limited time only...




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Enjoying your Especially Strong...

This cheese punches above its weight. Big bold flavours are enhanced by full-bodied wines and port, dark beers and for those who enjoy a single malt whisky...this is your cheese. 

Take the flavour further, and crumble into a salad or on top of a quiche. Then again, why meddle with perfection? 

Enjoy with nothing more than some seriously crunchy crackers. Was a Winter's Nights snack ever more tempting?

Allergen Advice

We avoid 13 of the 14 known allergens at our dairy – other than the unpasteurised cow’s MILK. We make all of our cheese from cow's MILK.

Nutrition  - Typical values per 100g

Energy 1774kj, 427kcal. Fat 33.4g of which saturates 24.1g. Carbohydrate 0.1g of which sugars <0.1g. Protein 26.5g. Salt 1.5g.

We have analysed our cheese for nutritional values, but please do bear in mind artisan cheeses, made from raw milk are not standardised and values may vary throughout the year depending on the season, what the cows are eating and the number of cows in the herd. We buy from one farm only, so this affects the variation significantly.

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