Vintage Cheddar – 24 Months Matured


First Prize at Devon County Show 2019

Winner of a Silver Medal at the 2018/19 World Cheese Awards.

Highly Commended in 2019 Great British Food Awards!

You cannot beat a good cheddar and this one is delicious. Slightly crumbly and full of flavour’  Marcus Wareing – Judge

Between 18 to 24 months old, the full potential of our classic authentic Cheddar Cheese has been reached. This is true ‘Vintage’ Cheddar. Extending the maturing time allows the cheese to develop more depth and breadth of flavour, resulting in a more vibrant and nutty cheddar with a drier, harder body.


SKU: VIN000 Category:

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Weight1 kg

190g, 1kg, 500g

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“This will be my 4th online purchase…whenever I eat it it brings back memories of 60 years ago. Please don’t ever stop production”  Martin Brookes.

This is a robust, mighty strong cheese which has been described as “itchy roof of the mouth stuff”.  But there is more to it than that!  Certainly once tasted, the strong flavour develops in the mouth and will linger for some time. This is classic cheddar how it used to taste and how it should taste!

You’ll savour the tingle on the tongue as our Vintage cheddar literally sparkles brightly on the palate, rising up into the roof of the mouth. There’s a nutty bite and you can even detect a slight crunch (that’s the calcium lactate crystals, which develops naturally in long-matured cheeses).

Making the most of your Vintage Cheddar…

Because there is so much going on in the flavours of this authentic Cheddar. A piece of Vintage is best savoured on its own with crackers and even a pickle or chutney of your choice. The robust depth of flavour does make this an inspired and exceptionally tasty cooking cheese; less is required to have a remarkable impact.

Accompaniments to a cheese of this quality deserve to have big bold flavours. Enjoy with a full red wine such as Cabernet Sauvignon or a real ale with lots of character.

Lactose intolerant? Don’t worry! Our Vintage cheddar contains <0.1% Lactose. The long maturation allows the starter cultures to utilise ‘all’ the lactose in the milk which makes it suitable for most lactose intolerants.

Allergen Advice

Cheese: Made with raw cow’s MILK

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